Carrageenan Free Pomegranate & Mint Spinach Artichoke White Bean Dip
Creamy, vibrant, and loaded with fresh toppings, this white bean dip is the kind of thing that disappears fast at any gathering. Sautéed garlic, wilted spinach, and tender artichoke hearts get blended with cannellini beans, bright lemon juice, and warm spices like cumin and turmeric until the whole thing is impossibly smooth and spreadable. The real showstopper is the finish — jewel-like pomegranate arils and torn fresh mint scattered over the top, with a generous drizzle of good olive oil pulling it all together. Many store-bought dips and creamy spreads rely on carrageenan as a thickener or stabilizer, which can make label-reading a frustrating chore. This one skips all of that entirely, getting its lush, velvety texture purely from blended white beans and a splash of water if needed — no additives, no fillers. Every ingredient here is whole and straightforward, so you can serve it with confidence alongside vegetables, crackers, or flatbread. It's the kind of dip that looks like you spent hours on it but comes together in one skillet and a food processor.
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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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