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Spinach & artichoke dip

Spinach & artichoke dip


A tasty dip, based on cashews and jarred artichokes, served with crisp potato skins for dipping – great for sharing

  • Feeds 8 Feeds 8
  • Ready in 50 minutes

Each serving contains

  • Energy
    1099kj 264kcal
  • Fat
    Med 29%
  • Saturates
    Med 18%
  • Sugar
    Low 3%
  • Salt
    Med 8%

% of adult’s reference intake | Carbohydrates per serving : 12g

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Big Bag Option


  • 240g unsalted cashew nuts
  • 1 tbsp Co-op olive oil
  • 1 small onion, finely diced
  • 4 large garlic cloves, finely chopped
  • 250ml almond drink
  • 125g bag Co-op baby spinach,roughly chopped
  • 280g jar Co-op artichokes in oil, drained and roughly chopped
  • 1 tsp chilli flakes
  • 2 tbsp Co-op golden breadcrumbs

For the potato skins: - Leftover peel from 4 potatoes, cut into strips - 1 tbsp Co-op olive oil - ½ tsp cayenne pepper


  1. Cover the nuts in just-boiled water, then leave to soak for 1 hour
  2. Heat the oil in a frying pan and cook the onion for 5 mins, until beginning to turn golden, then add the garlic and cook for 2 mins more
  3. Put half the mixture in a blender, drain the nuts and add them, too, along with the almond drink, then whizz into a purée
  4. Stir the spinach and artichokes into the remaining onion mixture and cook for 1-2 mins to wilt the spinach
  5. Stir in the purée and chilli, season, then transfer to an ovenproof dish and sprinkle over the crumbs
  6. Preheat the oven to 180°C/fan 160°C/gas 4 and arrange the potato strips on a baking tray
  7. Drizzle with the oil, sprinkle with the cayenne and season
  8. Bake for 30 mins, along with the artichoke dip, then serve