Cashew Free Pomegranate & Mint Spinach Artichoke White Bean Dip
Creamy, vibrant, and packed with plant-based goodness, this white bean dip is the kind of showstopper 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 — the result is a silky, deeply savory spread that holds its own against anything you'd find at a restaurant. The base gets its luscious, creamy texture entirely from the beans themselves, so there's no need for any nut-based additions that could complicate things for people avoiding tree nuts. What really sets this dip apart is the finishing touch: jewel-like pomegranate arils and torn fresh mint scattered over the top add a burst of sweetness and freshness that makes every bite feel a little unexpected. A generous drizzle of good olive oil and an optional pinch of red pepper flakes pull the whole thing together beautifully. Scoop it up with crackers, flatbread, or fresh vegetables — honestly, a spoon works too.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!