Lupin Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This dip is a showstopper — creamy, herby, and finished with jewel-bright pomegranate arils that make it look like it came straight from a restaurant spread. Cannellini beans blended with wilted spinach, tender artichoke hearts, lemon juice, and warm spices like cumin and turmeric create a silky base that's rich without being heavy. For anyone navigating lupin sensitivities, this is the kind of crowd-pleasing dip that can feel genuinely hard to find — many store-bought hummus-style dips and bean dips sneak in lupin flour as a protein booster, but every ingredient here is straightforward and easy to verify. The whole thing comes together in a food processor, so the effort is minimal even though the result feels impressive. Torn fresh mint and a drizzle of good olive oil over the top add brightness that ties all the flavors together beautifully. Serve it with vegetables, crackers, or flatbread and watch it disappear before anything else on the table.
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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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