Warm Spinach-White Bean Dip with Crudites

By Debbie54

Ingredients

• Dip:
• 5 oz baby spinach (3 cups)
• 1 cup part-skim ricotta cheese
• 1 can (15oz) cannellini beans, drained and rinsed
• 1 Tbsp finely chopped fresh chives
• 1 ½ tsp lemon zest
• 1 ¼ tsp coarse salt
• Freshly ground pepper
• Crudités:
• 1 fennel blub, halved and thinly sliced
• 1 bunch radishes (about 6) halved, greens trimmed but left intact
• 12 small carrots, greens trimmed but left intact
• ½ large head cauliflower (about 1 lb), cut into florets and thinly sliced
• 3 stalks celery, halved lengthwise and then crosswise

Preparation

Step 1

1)Preheat oven to 350. Dip: wash spinach, leaving some water clinging to the leaves. Transfer to a large saucepan. Cover, and steam spinach over medium heat, stirring once until wilted, 4-6 minutes. Remove spinach using a slotted spoon, and let cool. Squeeze out excess liquid using a kitchen towel; coarsely chop.

2)Pulse ricotta and cannellini beans in a food processor until smooth. Transfer mixture to a medium bowl. Add chives, lemon zest, and salt. Season with pepper. Stir in spinach. Transfer to a 1-quart baking dish.

3)Bake until bubbling, about 30 minutes. Season with pepper. Serve warm with crudités.