Food & Cooking Recipes Appetizers Warm Spinach-White Bean Dip with Crudites Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Yield: 3 cups Unlike traditional spinach dips, which are built around sour cream, this version gets its luscious texture from pureed part-skim ricotta cheese and fiber-rich cannellini beans. 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 ½ teaspoons lemon zest 1 ¼ 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 ½ large head cauliflower (about 1 pound), cut into florets and thinly sliced 3 stalks celery, halved lengthwise and then crosswise Directions Preheat oven to 350 degrees. Make the dip: Wash 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. Squeeze out excess liquid using a kitchen towel; coarsely chop. Pulse ricotta and cannellini beans in a food processor until smooth. Transfer mixture to a medium bowl. Add chives, lemon zest, and salt. Season with pepper. Stir in spinach. Transfer to a 1-quart baking dish. Bake until bubbling, about 30 minutes. Season with pepper. Serve warm with crudites. Rate it Print