in the kitchen: white bean and spinach dip

this stuff is so, so good. so good. it's great with pita chips or crackers or on hamburgers or in a million other ways, i'm sure. deeelicious. i got it over at food network. the original recipe is by that weirdo with the manic smile who pronounces "parmigiano-reggiano" like it's a curse word.

• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 12 ounces baby spinach
• 1 (15-ounce) can cannelloni beans, drained and rinsed
• 1 tablespoon fresh lemon juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.

Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor. (i used a blender and it worked just fine!)

Blend until the mixture is smooth.