Brazil Nut Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This dip is the kind of showstopper that makes people stop mid-conversation and ask what's in it. Creamy white beans and wilted spinach get blended with tender artichoke hearts, bright lemon juice, and warm spices like cumin and turmeric, creating a smooth, velvety base that's genuinely hard to stop eating. The finishing touches are where it really sings — jewel-like pomegranate arils burst with sweetness, torn fresh mint adds a cool herbal lift, and a generous drizzle of olive oil ties everything together beautifully. For anyone navigating tree nut allergies or sensitivities, this recipe is a breath of fresh air because every single ingredient is straightforward and easy to verify — no blended nut bases, no ambiguous pantry shortcuts. The whole thing comes together in a food processor, so the technique is approachable even if you're not a confident cook. Serve it with crackers, flatbread, or fresh vegetables and watch it disappear from the table faster than you'd expect.
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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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