Warm Spinach White Bean Dip With Crudites Recipes

WARM SPINACH-WHITE BEAN DIP WITH CRUDITES

Steps:

• 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.

WARM SPINACH DIP

Steps:

• Spray a 2-quart saucepan with the cooking spray and heat over medium heat for 1 minute. Add the onion and cook until it's tender, stirring occasionally.
• Stir the spinach and flour in the skillet. Gradually stir the milk in the skillet. Cook and stir until the mixture boils and thickens. Stir in the picante sauce and cheese and cook until the cheese is melted. Serve with the tortilla chips for dipping.

WARM SPINACH & WHITE BEAN DIP RECIPE

Steps:

• 1. 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. 2. 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. 3. Bake until bubbling, about 30 minutes. Season with pepper. Serve warm with crudites.

HOLIDAY HOT SPINACH DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. Season with salt and pepper. Mixture will be thick; add cream to thin to dip consistency. Spoon into a 1-quart baking dish.
• Bake for 20 minutes, or until bubbly. Serve with crackers.

WARM SPINACH-WHITE BEAN DIP

Steps:

• 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.

WARM SPINACH DIP

Steps:

• Mix everything together and place into a pie plate or oven proof dish and bake at 350 degrees for 25 minutes or until lightly browned. Serve with crackers or vegetables.

WARM WHITE BEAN DIP

Steps:

• Pulse garlic in a food processor until minced. Add beans, cumin, lime juice, and salt; pulse until all ingredients are well combined, 5 to 10 seconds.
• With the motor running, slowly pour olive oil through the feed tube and process until mixture is creamy, about 20 seconds. Transfer to a microwave-safe serving bowl.
• Heat in the microwave on high for 30 seconds.