Gluten Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This dip is the kind of thing you bring to a party and suddenly everyone is asking for the recipe. Creamy cannellini beans blended with wilted spinach, tender artichoke hearts, bright lemon juice, and warm spices like cumin and turmeric create a silky, deeply savory base that feels both comforting and a little unexpected. The finishing touches — jewel-like pomegranate arils, torn fresh mint, a generous drizzle of olive oil, and an optional pinch of red pepper flakes — turn a humble dip into something genuinely stunning on the table. Since it's built entirely from whole, naturally grain-free ingredients, there's no need to swap or substitute a single thing to keep it safe for those avoiding gluten. The food processor does the heavy lifting, so the technique is straightforward even if the result looks like it came from a restaurant. Pair it with your favorite gluten-free crackers, raw vegetables, or warm flatbread, and watch it disappear faster than you expected.
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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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