Chicken Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This dip is the kind of showstopper that earns compliments before anyone even takes a bite. Creamy cannellini beans blended with wilted spinach, tender artichoke hearts, bright lemon juice, and warm spices like cumin and turmeric create a silky, deeply savory base that feels both hearty and fresh. The real magic happens at serving time — a generous scatter of jewel-bright pomegranate arils and torn fresh mint transforms the whole bowl into something genuinely stunning. A final drizzle of good olive oil and an optional pinch of red pepper flakes tie everything together with just the right amount of heat and richness. Every single ingredient here is plant-based, so there's zero guesswork about what's in it — no hidden proteins, no cross-contact concerns, just clean, whole-food flavor from start to finish. Scoop it up with crackers, flatbread, or crisp vegetables and watch it disappear faster than you expected.
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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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