Serves 8 (makes 1 1/2 cups)
15.5-ounce can cannellini beans, rinsed
fresh dill sprigs
kosher salt and black pepper
crostini, for serving
- In a small saucepan, heat the oil with the garlic over medium heat until fragrant, 2 to 3 minutes; let cool.
- In a food processor, combine the garlic oil, beans, spinach, dill, and lemon juice. Season with ¾ teaspoon salt and ¼ teaspoon pepper and puree until smooth. Serve with the crostini.