Coconut 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 it came straight out of a restaurant kitchen. Sautéed garlic, wilted baby spinach, and tender artichoke hearts get blended with cannellini beans and a hit of fresh lemon juice until the whole thing is silky smooth, with cumin and turmeric adding just enough warmth to keep things interesting. The base is built entirely from olive oil, vegetables, legumes, and spices, so there's no need to scrutinize labels for sneaky coconut-derived oils or additives that can quietly show up in store-bought dips. Everything here is straightforward and plant-forward, which means it's naturally rich without relying on any tropical fats or cream substitutes. Torn fresh mint and a drizzle of good olive oil over the top bring a cooling brightness that plays beautifully against the earthy bean base. Serve it with crackers, flatbread, or a pile of crunchy vegetables 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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