Citric Acid Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This dip is a showstopper — creamy, herby, and finished with jewel-bright pomegranate arils and fresh mint that make it look like something from a restaurant spread. Sautéed garlic, wilted baby spinach, and tender artichoke hearts get blended with cannellini beans and a drizzle of good olive oil until the whole thing turns silky and rich. The cumin and turmeric add a subtle warmth that keeps every bite interesting without overwhelming the fresh, green flavors underneath. For anyone avoiding citric acid, the brightness here comes entirely from fresh lemon juice — a whole food source that sidesteps the processed additive found in so many store-bought dips and packaged seasonings. The pomegranate arils on top aren't just pretty; they bring a natural pop of sweetness and tartness that ties the whole bowl together. It comes together in one skillet and a food processor, which means cleanup is minimal and the payoff is enormous. Scoop it up with vegetables, crackers, or warm flatbread and watch it disappear.
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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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