Oats Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This vibrant dip is the kind of showstopper that makes people hover around the appetizer table a little longer than they planned. Creamy cannellini beans blended with wilted spinach, tender artichoke hearts, bright lemon juice, and warm spices like cumin and turmeric create a silky, deeply savory base that feels both indulgent and nourishing. The finishing touches — jewel-like pomegranate arils, torn fresh mint, a generous drizzle of olive oil, and an optional pinch of red pepper flakes — turn a simple dip into something genuinely stunning. Every ingredient here is naturally free from grains and oats, so there's no need to scrutinize labels or swap anything out; the recipe just works as written. It's a great reminder that plant-based dips don't have to rely on any grain-based thickeners to achieve that lush, spreadable texture — the beans do all the heavy lifting. Serve it with crudités, crackers, or flatbread and watch it disappear before the main course even hits the table.
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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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