Warm Spinach and White Bean Dip

This is a fresh-tasting spinach dip that’s great served warm alongside some fresh vegetables. It’s a healthy warm spinach dip, but it’s not intended to be a “copycat” version of the typical ooey-gooey, cheese/mayo-filled, bazillion calorie pot of heaven.It tastes nothing like it, but it’s good in its own way. At least it got my kids to eat more vegetables. That’s usually the goal.

Might I add how much i love getting CSA produce? Particularly carrots. Look at those things! I had no idea carrots came in all those colors, and I don’t remember the last time I saw carrots with all the greens (and a little dirt) still attached. You can’t find those anywhere else except maybe a farmers’ market.

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Warm Spinach and White Bean 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 tsp lemon zest
1 1/4 tsp coarse salt
Freshly ground pepper


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. (See note)

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 about 30 minutes until heated through. Season with pepper. Serve warm with crudites.

Nat's Notes:
1. You could skip a few steps at the beginning and just use a half of a 10-oz package of frozen chopped spinach. Just thaw it out, squeeze as much water from it as you can and continue with the recipe.

from Martha Stewart Living December 2009

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6 Responses to “Warm Spinach and White Bean Dip”

  1. #
    Joanne — June 6, 2010 @ 6:56 pm

    I love white beans in dip! And I actually didn't even think that this would in any way resemble spinach dip when I read the title..I assumed (hoped!) that it would be more like hummus. It sounds excellent.


  2. #
    Tasty Thailand — June 7, 2010 @ 2:13 am

    The dip looks incredible. I love spinach though, so any excuse to eat it :)

    BTW, love your blog. Your photos are gorgeous.


  3. #
    grace — June 7, 2010 @ 9:33 am

    i'd take a bean dip over that calorie-bomb spinach-artichoke dip any day, and not just because it's easier on my thigh and gluteus maximus areas. all this needs is a handful of sun-dried tomatoes, am i right? :)


  4. #
    Leslie — June 8, 2010 @ 2:44 pm

    Sounds Delicious and healthy!! I love it!


  5. #
    Emily — January 25, 2012 @ 3:47 pm

    Yum – this looks great! I have never had a dip like this before but definitely going to try this one! I love experimenting and you can’t hardly go wrong with dips since it’s not a full meal! lol We are big dippers over here! Thanks for posting!


  6. Pingback: Perry's Plate: Progressively Paleo Recipes CSA Wednesdays: Chard, Kale, & Spinach + Lemon Quinoa Salad » Perry's Plate: Progressively Paleo Recipes

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