Paraben Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This vibrant, crowd-pleasing dip is built entirely from whole, recognizable ingredients — fresh spinach, artichoke hearts, cannellini beans, lemon juice, and a handful of warm spices — with no synthetic preservatives or additives hiding anywhere in the mix. That matters more than it might seem, since parabens can sneak into processed dips and spreads through preservative blends that aren't always obvious on a label. Making it from scratch here means you stay in full control of every single thing going into the bowl. The base gets blended into something luxuriously smooth and creamy, thanks to the white beans doing the heavy lifting alongside good olive oil and a hit of fresh lemon. What really makes it special is the finish: jewel-bright pomegranate arils and torn fresh mint scattered over the top add a burst of sweetness and fragrance that turns a simple dip into something genuinely stunning. A drizzle of extra virgin olive oil and an optional pinch of red pepper flakes round it all out with just the right amount of richness and heat. Scoop it up with vegetables, crackers, or flatbread and watch it disappear fast.
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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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