Food Recipes Glorious Green Dip Decadent meets healthy in this easy, creamy spinach dip. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Published on May 18, 2021 Print Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 15 mins Total Time: 15 mins Yield: 4 to 6 This veg-forward recipe proves healthy can be delightful, too. You'll start by charring scallions on the grill or under the broiler, which adds unparalleled depth of flavor and crowd-pleasing oniony notes. These are then blended with fresh spinach, mild cannellini beans, punchy chives, and just enough mayonnaise to get a perfectly creamy texture. Lemon juice brightens the mixture up so it's irresistibly dippable. For easy clean-up and zero double-dipping, try serving it in single-portion bowls and mini-platters, or bamboo boats (we love biodegradable and compostable options). Though it's a hit with classic dippers, this would be a no-brainer drizzled over roasted or grilled chicken, fish, or layered into a roasted vegetable sandwich. To make it egg-free try it with yogurt or vegan mayonnaise. Ingredients 5 medium scallions, trimmed ⅓ cup drained and rinsed canned cannellini beans ⅓ cup roughly chopped chives ¼ cup mayonnaise 3 tablespoons olive oil, plus more for pan 2 tablespoons fresh lemon juice (from 1 lemon) ½ teaspoon kosher salt 2 cups packed baby spinach Directions Heat an oiled grill pan over medium-high. Add scallions to hot pan and cook, flipping once, pressing down with a spatula occasionally, until grill marks appear and scallions are charred in spots, 1 to 2 minutes per side. (Alternatively, broil scallions in oven on a baking sheet until charred in spots, about 3 minutes.) Transfer to a cutting board and roughly chop; you should have a heaping ⅓ cup. Add beans, chives, mayonnaise, oil, lemon juice, and salt to a blender or food processor and blend until smooth, about 30 seconds. Add spinach and chopped scallions; blend, stopping to push contents down and scrape sides of bowl as needed, until smooth and creamy, about 2 minutes. Serving Suggestions Potato chips, rainbow carrots, English cucumber, blanched sugar snap peas and asparagus, broccoli. Make Ahead Dip can be made up to 2 days in advance; cover and refrigerate. Print