Cinnamon Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This dip is a showstopper — creamy, herbaceous, and finished with jewel-bright pomegranate arils that make it look like something from a restaurant spread. Wilted baby spinach and chopped artichoke hearts get blended with cannellini beans, fresh lemon juice, cumin, and turmeric into a silky, satisfying base that scoops beautifully onto a cracker or flatbread. The torn mint leaves scattered on top add a cool, fresh contrast that plays off the richness of the olive oil drizzle in the best possible way. For anyone navigating spice sensitivities, this recipe is a genuinely exciting find — it delivers bold, layered flavor through garlic, lemon, and cumin without a trace of cinnamon anywhere in the ingredient list. Store-bought dips and seasoned blends can be sneaky about spice additions, so making this from scratch puts you fully in control. It comes together in one skillet and a food processor, which means cleanup is minimal and the payoff is enormous. Bring it to a gathering and watch it disappear before anything else on the table does.
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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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