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Spinach & Artichoke White Bean Dip
Starter

Spinach & Artichoke White Bean Dip

30 minServes 6Nutri-Score B€€
from @twintotable1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • olive oilPantry30 ml
  • shallot (chopped)Produce1 piece
  • garlic (minced)Produce3 pieces
  • marinated artichokes (drained and chopped)Pantry280 g
  • cannellini beans (rinsed and drained)Pantry400 g
  • baby spinachProduce140 g
  • lemon (juiced and zested)Produce1 piece
  • saltSpices3 g
  • black pepperSpices1 g
  • red pepper flakesSpices2 g
  • Greek yogurtDairy180 ml
  • mozzarella (grated)Dairy100 g
  • Parmesan (grated)Dairy40 g

per serving

Nutrition

158kcal

Carbs
13 g
Proteins
7 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Food processor
  • Baking dish

step by step

Method

  1. Sauté the aromatics

    • Heat the olive oil in a frying pan over medium heat.
    • Add the shallot and cook until softened, about 3 minutes.
    • Add the garlic and cook until fragrant, about 1 minute.
    Step 1

  2. Wilt the spinach

    • Add the baby spinach to the pan and cook until fully wilted.
    • Season with salt, black pepper and red pepper flakes.
    • Remove from the heat and let cool slightly.
    Step 2

  3. Blend the dip

    • Add the cannellini beans, chopped artichokes, spinach mixture, lemon juice and zest to a food processor.
    • Pulse until combined but still slightly chunky.
    • Stir in the Greek yogurt and half of the Parmesan.
    Step 3

  4. Bake with cheese

    • Transfer the dip to a baking dish and top with mozzarella and the remaining Parmesan.
    • Bake at 200 °C until the cheese is melted and bubbling.
    Step 4

  5. Serve

    • Let the dip rest for a few minutes.
    • Serve warm with bread, crackers or vegetables.
    Step 5
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