Honey Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This dip is a showstopper — creamy, vibrant, and packed with layers of flavor that go way beyond your average party spread. Wilted baby spinach and tender artichoke hearts get blended with cannellini beans, bright lemon juice, and warm spices like cumin and turmeric until the whole thing is impossibly smooth and silky. The finishing touches are what really make it sing: jewel-like pomegranate arils burst with tartness, torn fresh mint adds a cool herbal lift, and a generous drizzle of olive oil ties everything together beautifully. Because the sweetness here comes entirely from the pomegranate and the natural richness of the beans, there's no need for any added sweetener — making this completely safe for anyone avoiding bee-derived ingredients without a single compromise on flavor. It's naturally free of anything that could sneak in through a store-bought dip or a pre-made seasoning blend, since every component is straightforward and easy to verify. Serve it with crackers, fresh vegetables, or warm flatbread and watch it disappear before anything else on the table does.
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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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