Warm Spinach-White Bean Dip

1. 1

   Preheat oven to 350 degrees.

2. 2

   Make the dip: Wash spinach, leaving some water clinging to the leaves.

3. 3

   Transfer to a large saucepan.

4. 4

   Cover, and steam spinach over medium heat, stirring once, until wilted, 4 to 6 minutes.

5. 5

   Remove spinach using a slotted spoon, and let cool.

6. 6

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

7. 7

   Pulse ricotta and cannellini beans in a food processor until smooth.

8. 8

   Transfer mixture to a medium bowl.

9. 9

   Add chives, lemon zest, and salt.

10. 10

    Season with pepper.

11. 11

    Stir in spinach.

12. 12

    Transfer to a 1-quart baking dish.

13. 13

    Bake until bubbling, about 30 minutes.

14. 14

    Season with pepper.

15. 15

    Serve warm with crudites.

* Per serving · 4 servings · Values may vary.

No additional tips available.