Nightshade 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 appetizer that disappears fast. Sautéed baby spinach and artichoke hearts get blended with cannellini beans, bright lemon juice, and warm spices like cumin and turmeric until the whole thing turns silky and luxurious. Skipping tomatoes, peppers, and other nightshade staples is usually the tricky part when it comes to crowd-pleasing dips, but this one leans on garlic, lemon, and good olive oil to deliver all the depth and richness you'd ever want. The finishing touches are what really make it sing — jewel-like pomegranate arils and torn fresh mint scattered over the top add a pop of sweetness and herbal freshness that feels almost fancy without any extra effort. A final drizzle of extra virgin olive oil pulls everything together into something that looks like it came from a restaurant spread. Serve it with vegetables, crackers, or flatbread and watch it vanish before anything else on the table does.
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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)
Can be omittedred pepper flakes
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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