Recipe: Warm Spinach & White Bean Dip

Makes 3 servings

Directions: Preheat oven to 350°F. Place 5 ounces baby spinach (3 cups), rinsed and with water still clinging to leaves, in a large saucepan over medium heat. Cover and cook until wilted, stirring once, 4 to 6 minutes. Squeeze out excess liquid, then coarsely chop spinach.

Pulse 1 cup fresh ricotta and 1½ cups cooked cannellini beans, drained and rinsed, in a food processor until smooth. Transfer to a bowl, and add 1 tablespoon snipped fresh chives and 1½ teaspoons finely grated lemon zest. Season with coarse salt and freshly ground pepper. Stir in spinach. Bake in a 1-quart baking dish until bubbling, about 30 minutes. Season with pepper. Serve warm with crudités.

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Nut- and gluten-free.

Per serving (1⁄4 cup) 55 calories, 2 G fat (1 G saturated fat) , 6 MG cholesterol, 6 G carbohydrates, 4 G protein, 2 G fiber

Photo & recipe courtesy of Martha Stewart Living Omnimedia

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