Nutmeg Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This dip is a showstopper — creamy, vibrant, and packed with layers of flavor that make it feel far more special than your average party spread. Wilted baby spinach and tender artichoke hearts get blended with cannellini beans, bright lemon juice, and warm hints of cumin and turmeric until the whole thing turns silky smooth. The result is a rich, plant-forward dip that holds its own against anything you'd find at a restaurant. What really sets it apart is the finishing touch: jewel-like pomegranate arils and torn fresh mint scattered over the top, turning a humble bowl of dip into something genuinely beautiful. A generous drizzle of good olive oil and an optional pinch of red pepper flakes round everything out with just the right amount of heat. Traditional spinach artichoke dips often lean on heavy cream or spice blends that can sneak in unwanted ingredients, but this version keeps things clean and straightforward — every ingredient is right there in the list, no guesswork needed. Serve it with crackers, flatbread, or fresh vegetables and watch it disappear.
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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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