Breastfeeding Friendly Pomegranate & Mint Spinach Artichoke White Bean Dip
This vibrant, creamy dip is the kind of thing you'll want to keep on rotation — it's rich and satisfying without feeling heavy, and the jewel-bright pomegranate arils on top make it look genuinely stunning on any table. White beans blended with wilted spinach, artichoke hearts, lemon juice, and a touch of cumin and turmeric create a silky, flavor-packed base that comes together in a food processor with minimal fuss. The olive oil, leafy greens, and legumes make this a genuinely nourishing choice when your body is working hard and your appetite for wholesome, real-food snacks is at an all-time high. Fresh mint and a scatter of pomegranate arils finish the whole thing with a bright, cooling contrast that keeps every bite interesting. It's endlessly dippable with vegetables, crackers, or flatbread, which means it works just as well for a quick solo snack as it does for feeding a crowd. The ingredients are straightforward and easy to find, so you can pull this together even on a day when energy is running low.
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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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