Warm Spinach-White Bean Dip |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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. 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.
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