High Fructose Corn Syrup Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This creamy, vibrant dip is the kind of thing that disappears from the table before anyone realizes how wholesome it actually is. Wilted baby spinach and chopped artichoke hearts get blended with cannellini beans, fresh lemon juice, cumin, and turmeric into a silky, spreadable base that's genuinely satisfying without any of the processed shortcuts. Every single ingredient here is whole and straightforward — no sweetened condiments, no mystery sauces, nothing that sneaks in unwanted additives — so you can dip freely and confidently. The finishing touches are what really make it sing: jewel-bright pomegranate arils add a juicy pop of tartness, torn fresh mint brings an herby lift, and a generous drizzle of extra virgin olive oil ties it all together beautifully. Store-bought dips and flavored spreads are notorious for hiding sweeteners in the ingredient list, but this one is built entirely from scratch with nothing to worry about. Serve it with crunchy vegetables, crackers, or warm flatbread and watch it become the most talked-about thing on the spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!