Mushroom Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This vibrant, creamy dip is the kind of thing that disappears from the table before anyone even asks what's in it. Wilted baby spinach and tender artichoke hearts get blended with cannellini beans, bright lemon juice, and warm spices like cumin and turmeric into something impossibly smooth and satisfying. The finishing touch is what really sets it apart — a generous scatter of jewel-like pomegranate arils and torn fresh mint that make it look as stunning as it tastes. Every ingredient here is completely plant-based and naturally free from fungi, so there's no need to scrutinize labels or swap anything out. It works beautifully as a party centerpiece or a weeknight snack alongside crackers, raw vegetables, or warm flatbread. The food processor does most of the heavy lifting, and the whole process is straightforward enough that you'll want to make it 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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