Anti Inflammatory Pomegranate & Mint Spinach Artichoke White Bean Dip
This dip is the kind of thing you bring to a party and suddenly everyone wants the recipe. Creamy cannellini beans blended with wilted spinach, tender artichoke hearts, bright lemon juice, and a touch of turmeric create a silky, deeply savory base that tastes far more indulgent than it actually is. The finishing touches — jewel-like pomegranate arils, torn fresh mint, and a generous drizzle of extra virgin olive oil — make it genuinely stunning on the table and add a pop of sweetness and freshness that cuts right through the richness. Every single ingredient here pulls its weight from a wellness standpoint: olive oil, turmeric, leafy greens, legumes, and fresh herbs are all celebrated for their inflammation-fighting properties, so this is one of those rare dips where eating the whole bowl feels like a reasonable life choice. It comes together in one skillet and a food processor, making it surprisingly low-effort for something that looks this impressive. Serves eight, so it's perfect for a crowd — though it's equally good as a weeknight snack spread across crackers or alongside raw vegetables.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!