Macadamia Free Pomegranate & Mint Spinach Artichoke White Bean Dip
Creamy, vibrant, and genuinely show-stopping on any table, this white bean dip is the kind of thing people hover around at a party and quietly ask for the recipe. Sautéed baby spinach and chopped artichoke hearts get blended with cannellini beans, bright lemon juice, and warm spices like cumin and turmeric until the whole thing turns silky smooth and deeply savory. The finishing touches are what really make it sing — jewel-like pomegranate arils and torn fresh mint leaves scattered over the top add bursts of sweetness and herbal freshness that cut right through the richness. A generous drizzle of extra virgin olive oil and an optional pinch of red pepper flakes pull everything together into something that looks almost too pretty to scoop. Because every ingredient here is whole, plant-based, and straightforward, you never have to second-guess what went into it or worry about unexpected additions from store-bought versions. It works beautifully with crunchy vegetables, crackers, or warm flatbread, and honestly holds its own as the centerpiece of any spread.
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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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