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Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

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    Dairy-Free

  • D*

    Dairy-Free Option

Home / Recipes
Spinach, Artichoke + White Bean Dip
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Rated 3.0 by 2 users.

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. 

Adam Bush Adam Bush
Feeds: 8-10
Takes: 45 minutes
V

Ingredients

250g frozen spinach

1 jar Organic White Beans / Queen Cannellini Beans with their bean stock

150g ricotta

150ml soured cream

75g mayonnaise

2 garlic cloves, finely grated

500g jar artichokes in oil, roughly chopped

75g mature cheddar

75g parmesan

Crudites, baguette and or tortilla chips to serve

Shop The Recipe

Organic White Beans
Organic White Beans
570g / Bold Pack (6) £22.00

Directions

1

Heat the oven to 190­°C / 170°C fan.

2

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 a large mixing bowl.

3

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, chopped artichokes and remaining beans from the jar.

4

Finely grate in ¾ of the cheddar and parmesan, then mix everything together. Taste and season with more salt and cracked black pepper.

5

Scrape into an ovenproof pan or dish and grate over the remaining cheeses.

6

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.

7

Serve with crudites, baguette and tortilla chips for everyone to pile into.

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