Spinach dip becomes healthier when you increase the fiber and protein content by adding white beans to the mix!

Warm Spinach – White Bean Dip


5 oz fresh baby spinach (3 cups)
1 cup fresh ricotta cheese
1 1/2 cups cooked cannellini beans
1 T. snipped fresh chives
1 1/2 teaspoons finely grated lemon zest
Salt and pepper, to taste


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 1 1/2 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 11/2 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.

Makes 3 cups.

*Recipe and image courtesy of Martha Stewart’s cookbook, Clean Slate.*