Celery Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This dip is the kind of thing that disappears from the table before anyone even realizes how good it is for them. Creamy cannellini beans blended with wilted baby spinach, tender artichoke hearts, bright lemon juice, and warm spices like cumin and turmeric create a smooth, velvety base that tastes far more indulgent than it has any right to. The real showstopper is the finish — a generous scatter of jewel-bright pomegranate arils and torn fresh mint leaves that bring a burst of sweetness and herbal freshness to every scoop. A final drizzle of good olive oil and an optional pinch of red pepper flakes tie the whole thing together beautifully. Since every ingredient here is naturally free from celery and celery derivatives, there's no need to scrutinize labels or swap anything out — it just works as written. Serve it with crackers, flatbread, or fresh vegetables and watch it become the most-requested thing you bring to 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)
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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