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Easy and Healthy Spinach Dip

Warm Spinach-White Bean Dip With Crudites

Warm Spinach-White Bean Dip With Crudites

Adapted from Martha Stewart


  1. 5 ounces baby spinach (2 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
  1. Crudites
    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


  1. Preheat oven to 350. Make the dip: Wash the 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.
  2. Squeeze out excess liquid using a kitchen towel; coarsely chop.
  3. Pulse ricotta and cannellini beans in food processor until smooth. Add shallot, lime zest, and salt, and quickly pulse. Season with pepper and add spinach.
  4. Transfer to a 1-quart baking dish. Bake until bubbling, about 30 minutes. Season with pepper. Serve warm with crudites.

Makes 3 cups.

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