Crostini with Turkey, Cannellini & Spinach Dip

This. Is. delicious. Another spectacular rainy day dinner…

I typically really enjoy the new recipes I craft, but this one had me wishing I could have seconds (even after being able to enjoy a hearty portion since this is low in saturated fat!

TIP: We are a pretty low sodium family these days. Feel free to kick up the salt in this recipe if you prefer higher sodium.

STORAGE: Dip should be cooled then stored in an airtight container in the fridge for up to 3 days or frozen in a freezer-safe container for up to 2 mos. To reheat, thaw overnight in fridge, then microwave on high up to 2 mins. Crostini doesn’t save particularly well, but you can keep at room temp in an airtight container for a couple of days.

Crostini with Turkey, Cannellini & Spinach Dip Recipe

Ingredients

• 16 oz sourdough baguette, sliced on the bias into 1/4″-inch” slices
• 5 Tbsp extra virgin olive oil (divided)
• 225 g chopped yellow onion (about 1 large after trimming)
• 3 Tbsp no salt added tomato paste
• 1 Tbsp minced garlic
• 1 1/2 tsp Nearly Italian Seasoning
• 2.4 g (1/2 tsp) kosher salt
• 0.5 g (1/4 tsp) crushed red pepper
• 1 lb 99% extra lean ground turkey
• 1 (28 oz) can no salt added crushed tomatoes (DON’T DRAIN!)
• 1 (15 oz) can low sodium cannellini beans, rinsed
• 5 oz fresh baby spinach
• 1 oz grated Parmesan & Romano cheese

Directions

1. Preheat oven to 350^◦ F.
2. Line an extra large baking sheet with parchment paper.
3. Arrange 1/4″ bias-sliced baguette slices in a single layer on prepared baking sheet.
4. Brush the slices equitably with 1/4 cup (4 Tbsp) extra virgin olive oil.
5. Bake 15 mins.
6. Once Crostini is in the oven, heat a large skillet over medium heat on stovetop.
7. Add 1 Tbsp extra virgin olive oil and heat.
8. Add 225 g chopped yellow onion and sauté 5 mins.
9. Add 3 Tbsp no salt added tomato paste, stirring constantly, for 2 mins.
10. Add 1 Tbsp minced garlic, 1 1/2 tsp Nearly Italian Seasoning, 2.4 g (1/2 tsp) kosher salt, and 0.5 g (1/4 tsp) crushed red pepper and sauté 30 secs.
11. Add 1 lb 99% extra lean ground turkey and cook (covered) until just fully cooked, breaking into smaller pieces as it cooks.
12. Add 1 (28 oz) can undrained no salt added crushed tomatoes and 1 (15 oz) can rinsed no salt added cannellini and simmer until slightly thickened (about 3 mins).
13. Add 5 oz fresh baby spinach – a bit at a time – stirring constantly, until bright green and just wilted.
14. Serve dip in bowls, garnishing equitably with 1 oz grated Parmesan & Romano cheese.

NUTRITION FACTS
Servings	6
Amount Per Serving	12.57 oz (356 g)
Calories	485
		% Daily Value*
Total Fat	15.6 g	20%
Saturated Fat	2.2 g	11%
Trans Fat	0 g
Monounsaturated Fat	9.2 g
Polyunsaturated Fat	2.5 g
Cholesterol	36 mg	12%
Sodium	310 mg	13%
Total Carbohydrate	55 g	20%
Dietary Fiber	6.5 g	23%
Total Sugars	6.7 g
Added Sugars	0 g
Sugar Alcohols	0 g
Protein	34.8 g
Vitamin D	0.3 mcg	2%
Calcium	52 mg	4%
Iron	6.1 mg	3.4%
Potassium	324 mg	7%
Vitamin A	3,600 IU	40%
Vitamin C	14 mg	16%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LowFat