Spinach Cannellini Dip featuring Stonefire Naan Crisps
- Total Time: 25 minutes
- Yield: 4 Servings 1x
Ingredients
Units
Scale
For the Dip:
- 10 oz. frozen chopped spinach - thawed and drained
- 29 oz. can cannellini beans - drained
- 4 cloves of garlic
- Juice of 1 small lemon or 1/2 large lemon
- 1/4 cup olive oil
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
For the Wrap:
- 3 cups flour
- 3-4 tbs. olive oil
- 1/2 tsp. salt
- 1 tbs. baking powder
- 3/4 cup warm water
For the Filling:
- Shredded mozzarella
- Sliced provolone
- Sliced tomatoes
- Sliced salami
- Spinach and bean dip
Instructions
For the Dip:
- Combine all of the above in a food processor and process until smooth.
- Serve with Stonefire Naan Crisps, veggies, chips; or as a spread.
For the Wrap:
- Combine the dry ingredients in a bowl. Add the olive oil and slowly add the water while stirring.
- Form into a ball and place on a clean floured surface. Knead two or three times and form into a ball; cut into quarters and then eighths. Form into balls on a floured surface and roll out as thin as possible but still manageable.
- Heat a griddle and place on the griddle; when the flatbread bubbles slightly and is firm flip and finish cooking.
For the Filling:
- Place the flatbread on the griddle; on a low heat. Spread with the spinach and bean dip; top with the mozzarella, provolone, tomatoes salami; fold and eat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Enjoy with Love,
Catherine
xo
ShanaLou says
This looks wonderful!!!! I pinned it for future reference! yum!
linking up from the Weekday Mixer. Nice to meet you!
Cheers, Shana from Technotini
agapanto_67 says
I Luke so much this wrap with spinaci andò cannellini.... It is fantastic. Very very Hood. BRAVA!!!!!!
marty (A Stroll Thru Life) says
Oh this looks delicious. Thanks tons for the recipe and thanks for linking to Inspire Me.