0/5
(0 Votes)
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.