Sunday, April 4, 2010

Creamy Spinach Dip

1 (15oz) can or 1 1/2 cups cooked cannellini beans (white kidney beans)
1/4 cup water
1 tbsp lemon juice
1/2 cup salsa
2 lbs fresh spinach, chopped and steamed
1 pkg vegetable soup mix
Mash beans and water together using a potato masher until smooth. Stir in the remaining ingredients and refrigerate for at least 1 hour before serving. 61 calories for serving (serving is 1/10 of recipe)

1 comment:

  1. I just found your blog, and I'm bookmarking tons of your recipes. I made this particular recipe tonight - YUM :)