Spinach, white bean and fennel dip



1 can cannellini beans
1 bunch NZ spinach
1 clove garlic
Juice of 1 lemon
2 tbsp extra virgin olive oil
1 tsp toasted fennel seeds
¼ - ½ tsp chilli powder


Wash and pat dry the spinach leaves. Finely chop the garlic clove.
Heat a pan on a moderate heat and add a drizzle of olive oil, add the spinach and the garlic and sautee for a couple of minutes until the spinach is wilted. Remove from the heat and allow to cool a little before squeezing out any liquid from the spinach
In a food processor place the beans, lemon juice, and olive oil and blend until smooth. Finely crush the fennel seeds in a mortar and pestle or if you have a high-powered food processor you can add straight in to the white bean mix.
Add the cooled drained spinach to the processor and pulse through until it is well combined and a good consistency for dip. Season to taste with salt, pepper and chilli.
Enjoy with your favourite bread or crackers.


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