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Warm Spinach-White Bean Dip with Crudites
Ingredients
- INGREDIENTS
- For The Dip
- 5 ounces baby spinach (3 cups)
- 1 cup part-skim ricotta cheese
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 tablespoon finely chopped fresh chives
- 1 1/2 teaspoons lemon zest
- 1 1/4 teaspoons coarse salt
- Freshly ground pepper
- For the Crudites
- 1 fennel bulb, halved and thinly sliced
- 1 bunch radishes (about 6), halved, greens trimmed but left intact
- 12 small carrots, greens trimmed but left intact
- 1/2 large head cauliflower (about 1 pound), cut into florets and thinly sliced
- 3 stalks celery, halved lengthwise and then crosswise
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