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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 376.46 Kcal (1576 kJ) | ||
| Calories from fat | 177.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.71g | 30% | |
|---|---|---|---|
| Cholesterol | 76.26mg | 25% | |
| Sodium | 3313.89mg | 138% | |
| Potassium | 819.18mg | 17% | |
| Total Carbs | 18.57g | 6% | |
| Sugars | 0.06g | 0% | |
| Dietary Fiber | 3.02g | 12% | |
| Protein | 30.98g | 62% | |
| Vitamin C | 26.9mg | 45% | |
| Iron | 3mg | 17% | |
| Calcium | 768.7mg | 77% | |
| Amount Per 100 g | |||
| Calories | 98.49 Kcal (412 kJ) | ||
| Calories from fat | 46.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.16g | 30% | |
|---|---|---|---|
| Cholesterol | 19.95mg | 25% | |
| Sodium | 866.95mg | 138% | |
| Potassium | 214.31mg | 17% | |
| Total Carbs | 4.86g | 6% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.79g | 12% | |
| Protein | 8.11g | 62% | |
| Vitamin C | 7mg | 45% | |
| Iron | 0.8mg | 17% | |
| Calcium | 201.1mg | 77% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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