Spinach Dip

Ok, yummy, I "discovered" this dip while watching Rachel Ray at the gym. It looked so delicious (and I was looking for a way to incorporate more leafy greens into my diet) that I thought I'd go ahead and give it a try.

Ingredients:

1 can white kidney beans (although obviously it's healthier if you buy dried ones and cook them yourself)
1 large bag of spinach
2 cloves garlic
1/2 lemon worth of juice
olive oil
salt and pepper to taste

• Drain and rinse the beans and put into a food processor
• Sauté chopped garlic in olive oil
• Add spinach in the pan with the garlic and wilt
• Put garlic and spinach into the food processor with the beans
• Add lemon juice
• Add enough olive oil so it blends easily together
• Add salt and pepper to taste
  
  As you’re sautéing the garlic and wilting the spinach, remember that higher heats cook out the nutrients in vegetables. I barely wilt the spinach and never cook my veggies over a “3” on the burner.
  In true Raychel style I have begun experimenting; today I made this recipe but added feta cheese (thanks for moving the feta to a location where I could find it, Krysti. Or was it there the whole time? Haha!). Super yummy with tortilla chips although Rachel Ray suggested - endive leaves? I think that’s what it was. Shelli and I were discussing trying it with kale chips.