Warm Spinach-White Bean Dip With Crudites

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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

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