Beef Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This vibrant, plant-forward dip is the kind of thing that disappears from the table before anyone realizes how wholesome it actually is. Wilted baby spinach and tender artichoke hearts get blended with creamy cannellini beans, bright lemon juice, and warm spices like cumin and turmeric, creating a dip that's rich and silky without a drop of dairy or meat in sight. The whole thing comes together in a food processor, so the effort is minimal but the payoff looks genuinely impressive. What really sets it apart is the finishing touch — jewel-like pomegranate arils and torn fresh mint scattered over the top add bursts of sweetness, color, and herby freshness that make every scoop feel a little celebratory. A generous drizzle of good olive oil and an optional pinch of red pepper flakes pull it all together into something that tastes far more complex than the ingredient list suggests. It's naturally free from any animal-based proteins, so there's zero need to scrutinize labels or swap anything out — the recipe is already built that way from the ground up. Serve it with crackers, flatbread, or fresh vegetables and watch it become the most talked-about thing on 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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