Tuesday, November 17, 2009

Warm Spinach - White Bean Dip with Crudites

Warm Spinach - White Bean Dip with Crudites
For the dip:
5 oz. baby spinach (3 cups)
1 c. part-skim ricotta (f/f for SFT)
1 can cannellini beans, drained & rinsed
1 Tbsp. chopped chives
1 1/2 tsp. lemon zest
1 1/4 tsp. coarse salt

1) Preheat oven to 350. Make the dip: Wash spinach, leave some water
clinging to leaves. Transfer to a large saucepan. Cover and steam over
medium heat, stirring once, until wilted 4-6 min.

Remove; and let cool. Squeeze out excess liquid using kitchen towel;
chop coarsely.

2.) Pulse ricotta and cannellini beans in a food processor until smooth.
Transfer mixture to a medium bowl. Add chives, lemon zest, salt. Season
w/ pepper. Stir in spinach. Transfer to 1 quart baking dish.

Bake until bubbling about 30 min. Serve w/ crudites of your choice.

crudite w/dip (1/4 c.) NI: 80 calories; 2 g. fat, 11 g. carbs, 5 g.
protein, 4 g. fiber.

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