Warm Spinach-White Bean Dip
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
3 cups
- Serves:
- 12
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
- 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.
- 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.
- Bake until bubbling, about 30 minutes. Season with pepper. Serve warm with crudites.
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