Mediterranean Diet Friendly Pomegranate & Mint Spinach Artichoke White Bean Dip
This dip is a showstopper — creamy, vibrant, and packed with the kind of wholesome ingredients that make eating well feel genuinely exciting. Wilted baby spinach and tender artichoke hearts get blended with cannellini beans, fresh lemon juice, and a touch of cumin and turmeric, creating a silky, flavor-layered base that's rich without being heavy. Extra virgin olive oil does the heavy lifting throughout, adding that smooth, fruity depth that makes this style of eating so satisfying and sustainable. The finishing touches are where it really sings: jewel-bright pomegranate arils burst with sweetness, torn fresh mint adds a cool herbal lift, and a final drizzle of olive oil ties everything together beautifully. Plant-forward recipes like this one check every box — legumes for protein and fiber, leafy greens, heart-healthy fats, and bold seasoning that never relies on anything processed or hard to source. Scoop it up with flatbread, fresh vegetables, or crackers and it works equally well as a party spread or a weeknight snack you'll want to make on repeat.
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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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