Spinach and Cannellini Bean Dip...

Serves: 4 to 6
Ingredients
   2 tablespoons extra-virgin olive oil
   2 cloves garlic, minced
   2 bunches of English spinach
   400g can cannellini beans, drained and rinsed
   1 tbsp fresh lemon juice
   1 tbsp balsamic vinegar
   1 tsp kosher salt
   1/4 tsp freshly ground black pepper
Method:

1. In a large skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.
2. Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
3. Blend until the mixture is smooth. Transfer to a small serving bowl.

Serve.

I served mine with Quinoa Tabbouleh, Kafta and gluten free wheat free flat bread.
Make yourself a wrap, or just eat it as you like!!