Ingredients

• 1 tablespoon canola oil
• 1 medium onion, chopped
• Salt and freshly ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 2 teaspoons minced garlic
• 1 (15-ounce) can diced tomatoes
• 3 (15-ounce) cans white beans, drained and rinsed
• 1 (10-ounce) box frozen chopped spinach, thawed

Instructions

1. Heat the canola oil in a large saute pan over medium heat. Add the onion and saute until slightly tender about 3 minutes. Season with salt and pepper, to taste. Add the paprika, red pepper flakes and garlic. Saute for 1 minute, then stir in the tomatoes, white beans and spinach. (Reserve 1 1/2 cups of beans and 1/4 cup spinach for Round 2 Spanish Dip recipe.) Cook stirring every couple of minutes, until heated through, about 6 minutes. Transfer to a serving bowl and serve warm or at room temperature.