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.

Warm Spinach-White Bean Dip With Crudites

Warm Spinach-White Bean Dip With Crudites


  1. 5 ounces baby spinach (2 cups)
  2. 1 cup part skim ricotta cheese
  3. 1 can (15 ounces) cannellini beans (white kidney beans), drained and rinsed
  4. 1 small shallot, finely chopped
  5. 1 1/2 teaspoons lime zest
  6. 1 1/4 teaspoons coarse salt
  7. Freshly ground pepper
  1. Crudites
  2. 5 celery stalks, peeled and cut into 2-inch strips
  3. 1 large head of cauliflower, cut into bite-size pieces
  4. 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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