Artificial Food Coloring Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This vibrant, creamy dip is built entirely from whole, recognizable ingredients — garlic, spinach, artichoke hearts, cannellini beans, lemon juice, and warm spices — so there's no guesswork about what's actually in it. Every color you see comes straight from nature: the deep ruby of pomegranate arils, the bright green of fresh mint, and the golden warmth of turmeric and cumin. That matters more than it might seem, because so many store-bought dips and spreads sneak in synthetic dyes to punch up their appearance. Here, the food processor does the heavy lifting, blending the sautéed spinach and artichoke mixture with white beans into something luxuriously smooth and spreadable. The finishing touches — jewel-like pomegranate seeds, torn mint, and a generous drizzle of olive oil — make it look stunning without a drop of artificial anything. It's the kind of appetizer that disappears fast at a party, and nobody needs to know how straightforward it was to pull together. Serve it with vegetables, crackers, or flatbread and watch it become a permanent fixture in your rotation.
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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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