Eggless Pomegranate & Mint Spinach Artichoke White Bean Dip
This dip is a showstopper — creamy, vibrant, and packed with flavor from wilted spinach, tender artichoke hearts, and silky blended cannellini beans. The base gets its richness entirely from olive oil and the beans themselves, so there's no need for eggs or any binders to achieve that luscious, spreadable texture. A hit of fresh lemon juice, warm cumin, and a whisper of turmeric give it real depth, while the finishing touches — jewel-like pomegranate arils, torn mint, and a generous drizzle of olive oil — make it look like something you'd order at a fancy restaurant. It's the kind of appetizer that disappears fast at a party, and nobody will guess how straightforward it was to pull together. Serve it with crackers, flatbread, or a pile of fresh vegetables and watch it become the first thing gone from the table.
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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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