Warm Spinach-White Bean Dip

From Martha Stewart - Unlike traditional spinach dips, which are built around sour cream, this version gets its luscious texture from pureed part-skim ricotta cheese and fiber-rich cannellini beans.

• Ready In: 20 mins
• Serves: 12
• Yields: 3 cups

Ingredients

• 5  ounces  Baby Spinach (3 cups)
• 1  cup part-skim ricotta cheese
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1  tablespoon  finely chopped fresh chives
• 1 1⁄2 teaspoons lemon zest
• 1 1⁄4 teaspoons coarse salt
•  fresh ground pepper

Directions

1. Preheat oven to 350 degrees. Make the 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 to 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 crudites.