Dairy Free Pomegranate & Mint Spinach Artichoke White Bean Dip
Creamy, vibrant, and packed with plant-based goodness, this white bean dip is the kind of thing that disappears fast at any gathering. Sautéed garlic, wilted baby spinach, and tender artichoke hearts get blended with cannellini beans, bright lemon juice, and warm spices like cumin and turmeric — the result is a silky, deeply savory spread that tastes far more indulgent than it has any right to be. The secret is in the process: cooking the spinach down until all the moisture evaporates means the dip stays thick and luscious rather than watery. Since it's built entirely on olive oil and whole plant ingredients, there's no butter, cream cheese, or sour cream needed — and you genuinely won't miss any of it. The finishing touches are what make it truly stunning: jewel-like pomegranate arils burst with sweetness, torn fresh mint adds a cool herbal lift, and a generous drizzle of olive oil ties everything together. A pinch of red pepper flakes gives it just enough edge if you want a little heat. Scoop it up with crackers, flatbread, or fresh vegetables and watch it become your new go-to entertaining staple.
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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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