Caffeine Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This dip is a showstopper — creamy, herbaceous, and finished with jewel-bright pomegranate arils that make it look like it came straight out of a restaurant kitchen. Sautéed garlic, wilted baby spinach, and tender artichoke hearts get blended with cannellini beans and a hit of fresh lemon juice until the whole thing is impossibly smooth and spreadable. A pinch of cumin and turmeric add just enough warmth and depth to keep every bite interesting without overwhelming the fresh flavors. The toppings are where it really sings — torn mint leaves and bursts of sweet-tart pomegranate draped over that creamy base make for a combination that's genuinely hard to stop eating. Since every ingredient here is naturally free of stimulants, you can serve this at any time of day without a second thought, whether it's a midday snack spread or a late-evening appetizer. Pile it onto flatbread, scoop it up with crackers, or go straight in with fresh vegetables — there's no wrong move.
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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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