Warm Spinach-White Bean Dip With Crudites

Ingredients

• 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 teaspoons lemon zest
• 1 1/4 teaspoons coarse salt
• freshly ground pepper
• 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
• 1/2 large head cauliflower (about 1 pound), cut into florets and thinly sliced
• 3 stalks celery, halved lengthwise and then crosswise