Capsaicin 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. Wilted baby spinach and tender artichoke hearts get blended with cannellini beans, bright lemon juice, and warm notes of cumin and turmeric into something impossibly smooth and satisfying. The real showstopper is the finish — jewel-like pomegranate arils and torn fresh mint scattered over the top make it look like it came straight out of a restaurant kitchen. For anyone avoiding capsaicin, this recipe is naturally built around gentle, fragrant spices rather than heat, and the optional red pepper flakes are easy to skip entirely without losing a single thing. The garlic is cooked low and slow until just golden, which gives the dip a mellow, savory depth that doesn't rely on any spicy shortcuts. It comes together in one skillet and a food processor, making it surprisingly low-effort for something this impressive. Scoop it up with crackers, flatbread, or fresh vegetables 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)
Can be omittedred pepper flakes
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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