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 / 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

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

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Spinach, Artichoke + White Bean Dip

Adam Bush

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: 45 minutes

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

Made with:
Organic White Beans

These white haricot beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto.

Directions

step 1
Heat the oven to 190°C / 170°C fan.
step 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.
step 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.
step 4
Finely grate in ¾ of the cheddar and parmesan, then mix everything together. Taste and season with more salt and cracked black pepper.
step 5
Scrape into an ovenproof pan or dish and grate over the remaining cheeses.
step 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.
step 7
Serve with crudites, baguette and tortilla chips for everyone to pile into.

Made with:
Organic White Beans

These white haricot beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto.

Creamy White Beans

Our Organic White Beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto. Don’t drain, rinse or throw that “bean-stock”, CELEBRATE IT. We love them in this miso bowl or the newly invented, BEAN-OTTO.

Cook With White Beans

Spinach, Artichoke + White Bean Dip

Ingredients

Made with: Organic White Beans

Directions

Made with: Organic White Beans

More Recipes

Made with:
Organic White Beans

Made with:
Organic White Beans