Spinach & artichoke dip
https://www.coop.co.uk/recipes/spinach-and-artichoke-dip
A tasty dip, based on cashews and jarred artichokes, served with crisp potato skins for dipping – great for sharing
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Feeds
8
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Ready in
50 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 12g
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Ingredients
- 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
Method
- Cover the nuts in just-boiled water, then leave to soak for 1 hour
- 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
- Put half the mixture in a blender, drain the nuts and add them, too, along with the almond drink, then whizz into a purée
- Stir the spinach and artichokes into the remaining onion mixture and cook for 1-2 mins to wilt the spinach
- Stir in the purée and chilli, season, then transfer to an ovenproof dish and sprinkle over the crumbs
- Preheat the oven to 180°C/fan 160°C/gas 4 and arrange the potato strips on a baking tray
- Drizzle with the oil, sprinkle with the cayenne and season
- Bake for 30 mins, along with the artichoke dip, then serve
