MSG Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This vibrant, creamy dip is the kind of thing that disappears at a party before anyone even asks what's in it. Wilted baby spinach and tender artichoke hearts get blended with cannellini beans, fresh lemon juice, and warm spices like cumin and turmeric into a silky, spreadable base that feels both hearty and bright. Every single ingredient here is whole and straightforward — no seasoning packets, no flavor enhancers, no store-bought shortcuts that sneak in unwanted additives. That makes it a genuinely easy win for anyone cooking without monosodium glutamate, since you're building all the depth yourself through good olive oil, garlic, and acid. The finishing touches are what really make it sing: jewel-like pomegranate arils burst with sweetness, torn fresh mint adds a cooling lift, and a final drizzle of olive oil ties it all together in the bowl. It works beautifully with crackers, raw vegetables, or warm flatbread, and it's just as good as a weeknight snack as it is on a spread for guests.
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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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