Hazelnut Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This vibrant, creamy dip is the kind of thing that disappears from the table before anyone even asks what's in it. Wilted baby spinach and tender artichoke hearts get blended with cannellini beans, bright lemon juice, and warm spices like cumin and turmeric into something impossibly smooth and satisfying. The whole thing comes together in a skillet and a food processor — no complicated technique required. What really sets it apart is the finishing touch: a shower of jewel-like pomegranate arils and torn fresh mint that add sweetness, color, and a little pop of freshness to every bite. A generous drizzle of extra virgin olive oil and an optional pinch of red pepper flakes round it all out beautifully. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just a gorgeous, crowd-pleasing dip you can set out with confidence. Serve it with crackers, flatbread, or fresh vegetables and watch it vanish.
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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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