Ingredients
- • 1 Tbsp. olive oil, divided
- • 1 small onion, finely chopped
- • 2 cloves garlic, minced
- • 2 10-oz. packages frozen spinach – thawed, drained, and chopped
- • 1 cup Randall Great Northern Beans, drained and rinsed
- • ½-¾ cup milk
- • 6 oz. cream cheese
- • ¾ cup shredded mozzarella cheese
- • salt and ground black pepper to taste
- • toasted baguette slices, pita chips, or crackers for dipping
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 4 to 7 minutes. Add spinach and simmer until spinach is hot, about 5 minutes. Drain any liquid from the mixture and transfer to a bowl. Puree Randall Great Northern Beans in a blender or food processor and add to spinach mixture, stir to combine.
- Pour ½ cup milk into pot and return pot to medium heat. Melt cream cheese into the milk; cook and stir together about 3 minutes. Return spinach mixture to pot with mozzarella cheese; stir to combine. Season the mixture with salt, and pepper.
- Cover and heat over low heat until heated through, stirring occasionally. If dip is too thick, add remaining ¼ cup milk. Serve immediately with toasted baguette slices, pita chips, or crackers.