Low Sugar Pomegranate & Mint Spinach Artichoke White Bean Dip
This vibrant, creamy dip is the kind of thing that disappears fast at any gathering — and for good reason. Cannellini beans blended with wilted spinach, tender artichoke hearts, fresh lemon juice, and warm spices like cumin and turmeric create a silky, deeply savory base that feels indulgent without a single gram of added sugar in sight. Store-bought dips and spreads are notorious for sneaking in sweeteners, so making this one from scratch puts you fully in control of what goes into the bowl. The finishing touches are where it really shines: a shower of jewel-bright pomegranate arils and torn fresh mint leaves add bursts of natural sweetness and freshness that make the whole thing look stunning and taste even better. A generous drizzle of good olive oil and an optional pinch of red pepper flakes round it out with richness and a gentle kick. Scoop it up with vegetables, crackers, or flatbread — honestly, a spoon works too.
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Learn more →Ingredients
8 servings
For the dip
- 3 tbsp extra virgin olive oil, divided
- 3 cloves garlic, minced
- 3 oz fresh baby spinach (about 3 packed cups)
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 2 cans (15 oz each) white beans (cannellini), drained and rinsed
- 3 tbsp fresh lemon juice
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 2–3 tbsp water, as needed
For serving
- ½ cup pomegranate arils
- ¼ cup fresh mint leaves, roughly torn
- 1–2 tbsp extra virgin olive oil, for drizzling
- pinch of red pepper flakes (optional)
Instructions
- 1
Heat 2 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring frequently, until fragrant and just golden at the edges, about 1 minute — watch closely so it doesn't burn.
- 2
Add the baby spinach to the skillet and cook, tossing with tongs, until fully wilted and any excess moisture has evaporated, about 2–3 minutes. Add the chopped artichoke hearts and stir to combine, cooking for another 2 minutes until heated through. Remove from heat and let cool for 5 minutes.
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