Fish Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This dip is the kind of thing that disappears at a party before anyone even asks what's in it. Wilted baby spinach and chopped artichoke hearts get blended with creamy cannellini beans, bright lemon juice, and warm spices like cumin and turmeric, creating a smooth, velvety base that's genuinely satisfying. The finishing touches are where it really shines — jewel-like pomegranate arils and torn fresh mint leaves add bursts of sweetness and fragrance that make the whole bowl look as stunning as it tastes. Every single ingredient here is plant-based and straightforward, so there's zero guesswork about hidden seafood derivatives or fish-based additives that can sneak into store-bought dips and spreads. A generous drizzle of good olive oil and an optional pinch of red pepper flakes pull everything together into something that feels both rustic and a little fancy. Scoop it up with crackers, flatbread, or fresh vegetables — honestly, a spoon works too.
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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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