After Thanksgiving, it always takes a couple of days to regain my appetite. That's why this weekend, when I had guests over, I decided to serve an easy and healthy party dip with crudités. Typically, spinach dips call for a great deal of sour cream and lots of shredded cheese — resulting in a dish that can be heavy.
Thankfully, I found a Martha Stewart recipe that calls for lowfat ricotta cheese and cannellini beans. The warm appetizer is definitely a little thicker than a regular spinach dip, but it's packed with delicious flavor. If you want to celebrate the holidays with a tasty yet healthy spinach dip, keep reading.
5 ounces baby spinach (2 cups) Crudites Makes 3 cups.
1 cup part skim ricotta cheese
1 can (15 ounces) cannellini beans (white kidney beans), drained and rinsed
1 small shallot, finely chopped
1 1/2 teaspoons lime zest
1 1/4 teaspoons coarse salt
Freshly ground pepper
5 celery stalks, peeled and cut into 2-inch strips
1 large head of cauliflower, cut into bite-size pieces
1 bunch of radishes, cleaned and halved
5 ounces baby spinach (2 cups)
Makes 3 cups.