Real Simple

GLORIOUS GREEN DIP

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ACTIVE TIME 15 MINUTES TOTAL TIME 15 MINUTES SERVES 4 TO 6

5 medium scallions, trimmed

1/3 cup drained and rinsed canned cannellini beans

1/3 cup roughly chopped chives

1/4 cup mayonnaise

3 Tbsp. olive oil, plus more for pan

2 Tbsp. fresh lemon juice (from 1 lemon)

1/2 tsp. kosher salt

2 cups packed baby spinach

Serving suggestion­s: Potato chips, rainbow carrots, English cucumber, blanched sugar snap peas and asparagus, broccoli

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 1/3 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.

MAKE AHEAD: Dip can be made up to 2 days in advance; cover and refrigerat­e.

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