Name: Spinach Cannellini Dip featuring Stonefire Naan Crisps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 10 oz. frozen chopped spinach – thawed and drained; 29 oz. can cannellini beans – drained; 4 cloves of garlic; Juice of 1 small lemon or ½ large lemon; ¼ cup olive oil; ¾ tsp. salt; ½ tsp. black pepper; ¼ tsp. red pepper flakes; 3 cups flour; 3-4 tbs. olive oil; ½ tsp. salt; 1 tbs. baking powder; ¾ cup warm water; Shredded mozzarella; Sliced provolone; Sliced tomatoes; Sliced salami; Spinach and bean dip

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Spinach Cannellini Dip featuring Stonefire Naan Crisps

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Total Time: 25 minutes
Yield: 4 Servings 1x

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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