Nitrate & Nitrite Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This dip is a showstopper — creamy, herby, and bright with flavors that feel both fresh and deeply satisfying. Sautéed baby spinach and artichoke hearts get blended with cannellini beans, lemon juice, and warm spices like cumin and turmeric until the whole thing turns silky smooth. Every single ingredient here is naturally free of added nitrates and nitrites, which means no label-scanning anxiety and no processed meats or cured ingredients sneaking into your spread. The toppings are where it really comes alive: jewel-like pomegranate arils and torn fresh mint leaves land on top of that creamy base for a combination that's tart, cool, and a little unexpected. A generous drizzle of extra virgin olive oil and an optional pinch of red pepper flakes finish it off beautifully. It works as a party dip, a weeknight snack, or an impressive addition to any mezze-style table — just bring plenty of vegetables, crackers, or flatbread, because people will go back for more.
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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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