Ingredients Jump to Instructions ↓

  1. 1 tablespoon canola oil

  2. 1 medium onion, chopped Salt and freshly ground black pepper

  3. 1 teaspoon paprika

  4. 1/2 teaspoon red pepper flakes

  5. 2 teaspoons minced garlic

  6. 1 (15-ounce) can diced tomatoes

  7. 3 (15-ounce) cans white beans, drained and rinsed

  8. 1 (10-ounce) box frozen chopped spinach , thawed

Instructions Jump to Ingredients ↑

  1. Heat the canola oil in a large saute pan over medium heat. Add the onion and saute until slightly tender about 3 minutes. Season with salt and pepper, to taste. Add the paprika, red pepper flakes and garlic . Saute for 1 minute, then stir in the tomatoes, white beans and spinach. (Reserve 1 1/2 cups of beans and 1/4 cup spinach for Round 2 Spanish Dip recipe.) Cook stirring every couple of minutes, until heated through, about 6 minutes. Transfer to a serving bowl and serve warm or at room temperature.


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