Artificial Flavors Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This vibrant dip is proof that real, whole ingredients can create something truly showstopping without any shortcuts. Sautéed garlic, wilted baby spinach, and chopped artichoke hearts get blended with creamy cannellini beans, bright lemon juice, and warm spices like cumin and turmeric — the result is a silky, deeply savory spread that tastes like it came from a fancy restaurant. Every single ingredient here is straightforward and recognizable, so you never have to squint at a label wondering what that mystery flavoring actually is. The finishing touches are where it really sings: jewel-like pomegranate arils and torn fresh mint leaves add a burst of sweetness and herbal freshness that no artificial flavoring could replicate. A generous drizzle of extra virgin olive oil and an optional pinch of red pepper flakes pull the whole thing together into something genuinely beautiful. Scoop it up with crackers, flatbread, or fresh vegetables — 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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