Barley Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This dip is the kind of thing that disappears at a party before anyone even asks what's in it. Creamy cannellini beans and sautéed baby spinach get blended with tender artichoke hearts, bright lemon juice, and warm spices like cumin and turmeric — the result is silky, deeply savory, and genuinely hard to stop eating. The finishing touches are what make it truly special: a shower of jewel-like pomegranate arils and torn fresh mint leaves that add sweetness, color, and a little herby lift to every bite. Since the whole thing is built from whole vegetables, legumes, and pantry staples, there's no need to scrutinize labels for hidden grain-based additives or thickeners. The food processor does most of the heavy lifting, so the technique is simple even though the flavors feel restaurant-worthy. Serve it with crunchy vegetables, crackers, or flatbread and watch it become the centerpiece of the spread.
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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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