Warm spinach white bean dip


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Serves | Prep Time | Cook Time

Why I Love This Recipe

from martha stewart


Ingredients You'll Need

5 ounces baby spinach (2 cups)
1 cup part skim ricotta cheese
1 can (15 ounces) cannellini beans (white kidney beans), drained and rinsed
1 tbsp finely chopped chives
1 1/2 teaspoons lime zest
1 1/4 teaspoons coarse salt
Freshly ground pepper
Crudites
3 celery stalks, peeled and cut into 2-inch strips
1 medium head of cauliflower, cut into bite-size pieces
1 bunch of radishes, cleaned and halved
1 fennel bulb halved and thinly sliced
12 small carrots, greens trimmed but left intact


Directions

Preheat oven to 350. Make the dip: Wash the 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 to 6 minutes. Remove spinach using a slotted spoon, and let cool.


Squeeze out excess liquid using a kitchen towel; coarsely chop.


Pulse ricotta and cannellini beans in food processor until smooth. Add shallot, lime zest, and salt, and quickly pulse. Season with pepper and add spinach.


Transfer to a 1-quart baking dish. Bake until bubbling, about 30 minutes. Season with pepper. Serve warm with crudites.


Makes 3 cups.


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