Name: Spinach, Artichoke + White Bean Dip
Cook time: 45 min
Total time: 45 min
Yield: 8-10
Ingredients: 250g frozen spinach; 1 jar Organic White Beans - with their bean stock; 150g ricotta; 150ml soured cream; 75g mayonnaise; 2 garlic cloves, finely grated; 500g jar artichokes in oil; 75g mature cheddar; 75g parmesan; Crudites, baguette and or tortilla chips to serve

LET US KNOW WHAT YOU THINK

Adam Bush

Spinach, Artichoke + White Bean Dip

Got pals coming over? The you should 100% make them this! This cheesy dip is packed with salty artichoke pieces, spinach and loadsa cheese. We’ve whizzed some white beans into the sauce to make it extra rich and creamy. A sure fire winner for you and your friends.

HUGE thanks to the legend that is Adam Bush for sharing this recipe on our website - Adam is an incredible food writer, chef + baker and is co-founder of Scrambled, constantly creating PROPERLY delicious food with maximum flavour.

FEEDS

8-10

TAKES

Spinach, Artichoke + White Bean Dip

Rated 5.0 stars by 1 users

Servings

8-10

Cook Time

45 minutes

Author:

Adam Bush

Ingredients

250g frozen spinach
1 jar Organic White Beans - with their bean stock
150g ricotta
150ml soured cream
75g mayonnaise
2 garlic cloves, finely grated
500g jar artichokes in oil
75g mature cheddar
75g parmesan
Crudites, baguette and or tortilla chips to serve

Directions

Heat the oven to 190°C / 170°C fan.
Tip the frozen spinach into a bowl and pour over a kettle of just boiled water. Leave for 5 minutes then drain through a fine sieve and squeeze as much liquid as possible from it. Tip into another, large bowl.
Meanwhile, scrape ½ the jar of beans, liquid and all, into a blender. Spoon in the ricotta, soured cream and mayonnaise, then grate in the garlic. Season with a little salt and lots of cracked black pepper and whiz until smooth. Pour into the bowl with the spinach.
Drain the artichokes through a sieve and then chop up, so they’re easier to scoop up. Scrape into the bowl.
Finely grate in ¾ of the cheddar and parmesan, then mix everything together. Taste and season with more salt and cracked black pepper.
Scrape into an ovenproof dish and grate over the remaining cheeses.
Bake for 25-30 minutes until golden and bubbling - feel free to grill it for a few minutes to get it really golden at the end.
Serve with crudites, baguette and tortilla chips for everyone to pile into.