Lactose Free Pomegranate & Mint Spinach Artichoke White Bean Dip
Spinach artichoke dip has a reputation for being a cheese-heavy indulgence, but this plant-forward version proves you don't need a drop of dairy to get that luscious, creamy texture everyone loves. Cannellini beans do the heavy lifting here — blended smooth with sautéed garlic, wilted spinach, and tender artichoke hearts, they create a dip that's genuinely rich and satisfying without any lactose concerns. A hit of fresh lemon juice and warm spices like cumin and turmeric give it real depth, so nothing about this feels like a compromise. The finishing touches are what make it truly special: jewel-bright pomegranate arils burst with sweetness, torn mint leaves add a cool, herby lift, and a generous drizzle of olive oil ties everything together in the most gorgeous way. It's the kind of dip that disappears fast at a party, and nobody will be asking where the cheese went. Serve it with crackers, flatbread, or fresh vegetables and watch it become your new go-to crowd-pleaser.
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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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