Ingredients
5-
to 6-oz. of baby spinach or spinach leaves
1
15-oz. can cannellini beans
1
tbsp finely chopped fresh oregano
1/2
tsp freshly ground pepper
Directions
1.
Preheat oven to 350F. Rinse spinach (do not dry) and place in a medium saucepan. Heat over medium heat for about 5 minutes, stirring frequently, unless spinach is wilted. Remove, and place on paper towels in a bowl to cool and drain. In a food processor, blend ricotta cheese and cannellini beans until smooth. (You can also mix them in a beater, but it will take more work to achieve smooth consistency.) Place ricotta and bean mixture in a medium to large bowl. Add oregano, lemon zest, salt and pepper. Mix thoroughly. Add spinach. Mix again, then place in a 1-quart baking pan (or 1 1/2-quart loaf pan) that has been coated with olive oil. Bake 30 minutes. Remove, and let cool on counter.
2.
The next day, prepare various raw vegetables into bite-size pieces. Microwave the dip on high for 1 or 2 minutes until hot. Do not reheat it oven, because it will get too dry. Serve immediately with vegetables.
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