Mustard Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This vibrant, creamy dip is the kind of showstopper that earns compliments before anyone even takes a bite — the jewel-bright pomegranate arils and torn fresh mint scattered across the top make it almost too pretty to scoop into. Underneath that gorgeous finish is a silky, food-processor-smooth base of white beans, wilted baby spinach, and chopped artichoke hearts, all brightened with fresh lemon juice and warmed with cumin and turmeric. The whole thing comes together without a single drop of mustard or any condiment that typically sneaks it in, so you can serve it confidently at gatherings where that allergy is a real concern. Store-bought dips and spreads are notorious for hiding mustard in their seasoning blends, which makes a from-scratch recipe like this one genuinely worth the effort. The pomegranate arils add little bursts of tartness that play beautifully against the earthy beans and savory artichoke, while the mint keeps every bite feeling fresh and lively. Pile it onto flatbread, drag a cracker through it, or go full vegetable platter — honestly, it works with everything. This is the dip that disappears fastest at the table, and nobody will guess how simple it was to make.
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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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