Chestnut Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This vibrant, plant-based dip is the kind of thing that disappears from the table before anyone realizes how healthy it is. Sautéed baby spinach and chopped artichoke hearts get blended with creamy cannellini beans, bright lemon juice, and warm spices like cumin and turmeric, creating a silky, deeply savory spread that feels genuinely luxurious. The finishing touches are where it really shines — jewel-like pomegranate arils and torn fresh mint leaves add bursts of sweetness and fragrance that make every scoop feel a little celebratory. Because the whole recipe is built around pantry staples, fresh produce, and legumes, there's no need to scrutinize labels or worry about unexpected tree nut additions sneaking into your snack spread. The food processor does the heavy lifting, so the technique is straightforward even if you're feeding a crowd on short notice. Serve it with crackers, flatbread, or a pile of fresh vegetables and watch it become the most talked-about thing on the table.
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!