Spinach and Cannellini Bean Dip with Endive Leaves

Sautéed spinach brightens up this traditional bean dip. Lemon juice makes it even sunnier.

1 tablespoon olive oil, plus 2 more for dip
1 pound fresh spinach leaves, about 4 cups
2 medium garlic cloves, peeled (insert text) and minced, about 1 tablespoon
1 (15-ounce) can cannellini beans, drained and rinsed
Juice of ½ large lemon, about 2 tablespoons
Salt and freshly ground pepper
Endive leaves
Pita chips

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the spinach and cook until just wilted, about 5 minutes. Place the spinach into the bowl of a food processor. Add the garlic, cannellini beans and lemon juice. Pulse to combine. With the machine running, slowly pour in the remaining 2 tablespoons olive oil. Season with salt and pepper.
Serve the dip at room temperature. Peel the leaves from the endive heads and place around the dip. Place pita chips in a bowl alongside the dip.

Serves a crowd
Preparation Time: 10 minutes