Spinach and Pickled Green Beans Dip

I’m starting to think that I need to go out for groceries more often because a lot of my recipes seem to be related to not having a lot of groceries. I had steak that I defrosted in the fridge but I couldn’t figure out what to serve with it. I was super low on groceries but I did have spinach so someone suggested making spinach dip and serving it on toast. I thought that was perfect and so this is what I came up with. I had spicy pickled green beans in the fridge (who doesn’t?) so that’s what I used but pickled asparagus or the more typical choice of marinated artichokes would also be great.
Spinach and Pickled Green Beans Dip Recipe
1 onion chopped
3 cloves garlic minced
1/2 tsp of butter or olive oil
1 cup hot and spicy pickled green beans chopped
1 box frozen chopped spinach defrosted
2 Tbsp mayo
2 Tbsp cream cheese
Juice of 1 lemon
salt and pepper


Directions
1. Heat the butter or oil in a large skillet over medium heat. Saute the onion and garlic until softened.
2. Add the green beans, spinach, mayo, cream cheese and lemon juice.
3. cook for about 5 minutes, until hot stirring often. Season with salt and pepper.
4. Serve over toast, with bread or your favorite chips.
Per serving (1/4 of the dip): Calories – 116, Carbs – 6g, Fat – 9g, Protein 3, Fibre – 3.