Gelatin Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This vibrant, plant-based dip is the kind of thing that disappears from the table before anyone realizes how wholesome it actually is. Sautéed baby spinach and artichoke hearts get blended with creamy cannellini beans, bright lemon juice, and warm spices like cumin and turmeric, creating a dip that's silky, savory, and deeply satisfying. Every single ingredient here is naturally free of animal-derived gelling agents — no hidden additives, no label-scanning stress, just real food you can feel good about serving. The finishing touches are what really make it sing: jewel-like pomegranate arils burst with sweetness against the earthy base, while torn fresh mint adds an herby lift that keeps every bite feeling fresh. A generous drizzle of olive oil and an optional pinch of red pepper flakes round it all out with richness and a gentle kick. It works beautifully as a party spread, a weeknight snack, or an impressive addition to any mezze-style spread — pile it high in a shallow bowl and let the toppings do the talking.
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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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