I’m thrilled that Sarah from Frontier Kitchen is sharing this fantabulous dip for your Super Bowl Party. My favorite part, besides the fact that it’s super healthy, is that it’s dairy free. Woot! Woot! So many dips at parties are made with cream cheese or sour cream, but I’m loving this great dairy free option! Thanks Sarah!
A Super Bowl Appetizer that’s Full Flavor with Low Cost!
Let me start off by saying that I’m thrilled to be guest blogging on here! I’ve been reading Erin’s blog for over a year now and really enjoy seeing all the creative ways she makes healthy dinners for her family for $5 or less.
The grand Super Bowl extravaganza is quickly approaching. The downside of this fun event is that I’m often faced with a tough decision. We’re talking a tough decision of epic proportions. A decision like, “Should I eat the nachos or stick with my New Year’s Resolution to eat healthier?” And I’m a girl who likes her nachos.
Well y’all, I’ve got a recipe that is not only delicious and craving worthy, but also completely healthy. Honest. In fact, it’s so good I wasn’t sure whether or not to ‘fess up to the healthy factor because most Americans associate healthy foods with negative tastes. Unconvinced? Well, let’s just whip up a little batch of this goodness and one taste will make you a believer.
Hope y’all like garlic!
To make roasted garlic, slice the entire top off a head of garlic, drizzle with olive oil and sprinkle with salt and pepper. Bake in the oven at 425 for 15 – 20 minutes or until golden brown and soft.
By roasting the garlic, the overpowering flavor of the garlic will die down and become somewhat sweet (just like when you caramelize onions). It is a nice little trick that you can use in a variety of dishes to enhance the flavors.
While the garlic is roasting, grab 1 can of Great Northern Beans, rinse and drain them; season with salt and pepper.
Remove roasted cloves of garlic from the head. Place in a food processor with the beans and pulse until creamy. Now, I’m a garlic enthusiast (feel free to pity my husband) so I like using all the garlic. If you are a bit less enthusiastic about garlic, start off with half of the cloves and then add more if you want.
Stir in two pinches of dried cilantro, chili powder, cumin and lime juice.
Now gently fold in Rotel diced tomatoes and spinach. Taste test and add more salt and pepper if you like.
Chill the dip for at least an hour before serving and enjoying!
White Bean Spinach Dip
Yield – 4 servings
Preparation Time – 10 minutes + an hour of chill time
Cooking Time – 15-20 minutes
- 1 clove garlic ($.20)
- 15.5 oz can of Great Northern Beans ($.89)
- 10 oz can Rotel diced tomatoes, drained ($.28) Bought on sale for .98 and used a .35 coupon that doubled
- 1/2 cup spinach ($.50) Use frozen spinach, thaw, and squeeze to drain out the excess moisture before measuring
- 2 pinches dried cilantro* ($.05)
- 1 lime, juiced ($.10)
- 1/2 tsp. chili powder ($.05)
- 1/8 tsp. cumin ($.10)
- Salt and Pepper, to taste
- Slice the top off a head of garlic, exposing each clove, drizzle with olive oil and sprinkle with salt and pepper. Bake in the oven at 425 F for 15 – 20 minutes or until golden brown.
- Rinse and drain beans. Season with salt and pepper. Remove at least half of the roasted garlic cloves from the head (leaving behind the papery exterior).
- Place beans and garlic into a food processor or blender and pulse until creamy.
- Stir in cilantro, lime juice, chili powder and cumin.
- Fold in tomatoes and spinach.
- Chill for an hour before serving.
*Money Saving Tip! Shop for spices in the “Ethnic” section of your grocery store and you’ll likely save a little cash over buying the more popular varieties.
Sarah Lenhart is the author of Frontier Kitchen, a cooking blog dedicated to simple home cooking that your family will love. She lives in Wyoming with her husband and daughter.