White Bean Spinich Dip

(From 5dollardinners.com)

1 clove garlic
1 15.5 oz can of Great Northern Beans
1 10 oz can Rotel diced tomatoes, drained
1/2 cup spinach Use frozen spinach, thaw, and squeeze to drain out the excess moisture before measuring
2 pinches dried cilantro
1 lime, juiced
1/2 tsp. chili powder
1/8 tsp. cumin
Salt and Pepper, to taste

• Slice the top off a head of garlic, exposing each clove, drizzle with olive oil and sprinkle with salt and pepper. Bake in the oven at 425 for 15 – 20 minutes or until golden brown.
• Rinse and drain beans. Season with salt and pepper. Remove at least half of the roasted garlic cloves from the head (leaving behind the papery exterior).
• Place beans and garlic into a food processor or blender and pulse until creamy.
• Stir in cilantro, lime juice, chili powder and cumin.
• Fold in tomatoes and spinach.
• Chill for an hour before serving.