• 2 Tbs Olive Oil
  • 1 15-oz Can White Beans
  • 1 Cup Pumpkin Pure
  • 2 Tbs Extra Virgin Olive Oil
  • Juice from 1/4 Lemon
  • 1 Tsp Salt
  • Roasted Pumpkin Seeds
  • Paprika (Sweet or Hot)
  • Dr. Praeger’s Spinach Littles


  1. To begin, prep all of the dip ingredients by adding them into the food processor and blending on high for about 30-45 seconds.

  2. Then make the garlic sauté. Bring the 2 tbs of olive oil to medium-low heat in a sauté pan. Once the oil is hot, add in the garlic and spices and sauté until fragrant, about 1-2 minutes. Be careful not to let the garlic brown!

  3. When done, immediately transfer garlic and spices into the food processor with the rest of the dip (making sure to get as much as possible out of the pan), and process until fully incorporated into the dip. Process the dip until it’s smooth and creamy (which may take a few minutes).

  4. Taste dip, and adjust seasonings if necessary. Feel free to add more salt and pepper.

  5. Garnish dip with roasted pumpkin seeds and paprika, if you’d like.

  6. Enjoy dipping your Spinach Littles!

Recipe by Well and Full