BHA & BHT Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This creamy, vibrant dip is the kind of thing that disappears from the table before anyone realizes how wholesome it actually is. Sautéed baby spinach and artichoke hearts get blended with cannellini beans, fresh lemon juice, and warm spices like cumin and turmeric until the whole thing is silky smooth and deeply savory. The real showstopper is the finish — a generous scatter of jewel-bright pomegranate arils and torn fresh mint that makes it look like something from a restaurant spread. Every ingredient here is whole and recognizable, which matters when you're avoiding synthetic preservatives like BHA and BHT that sneak into so many packaged dips and spreads. Canned goods like artichoke hearts and white beans can sometimes be a concern, but rinsing and draining them and building flavor with fresh aromatics keeps everything clean and intentional. A drizzle of good extra virgin olive oil right before serving pulls it all together with a richness that feels indulgent without any of the additives. Scoop it up with vegetables, crackers, or flatbread and watch it become your new go-to for any gathering.
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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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