16 oz. cannellini beans, liquid drained from can

3 cloves garlic, roughly chopped

1 cup spinach, thick stems removed and leaves torn into uniform sizes

2 Tbsp. tahini

2 Tbsp. lemon juice

2 Tbsp. rice vinegar or white wine vinegar

Salt, to taste

1. Place all ingredients in blender or food processor. Blend for about 2 minutes, until smooth.

2. Scoop dip into a serving bowl. Serve with cut veggies and whole grain crackers. Refrigerate leftovers.

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Recipe inspired by University of California CalFresh.