Ginger Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This dip is the kind of showstopper that earns compliments before anyone even takes a bite. Creamy white beans and wilted baby spinach get blended with tender artichoke hearts, bright lemon juice, and warm spices like cumin and turmeric — all completely free of ginger, which can sneak into spiced dips and spreads more often than you'd expect. The result is a silky, savory base that's rich without being heavy, and deeply satisfying in every scoop. What really sets it apart is the finishing touch: a generous scatter of jewel-bright pomegranate arils and torn fresh mint that add sweetness, color, and a little pop of freshness to every bite. A drizzle of good olive oil and an optional pinch of red pepper flakes pull the whole thing together into something that looks like it came from a restaurant spread. It works beautifully with crackers, flatbread, or fresh vegetables, making it just as at home on a casual snack board as it is at a dinner party.
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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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