Pecan Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This vibrant, creamy dip is the kind of showstopper that disappears from the table before you even sit down. Wilted baby spinach and tender artichoke hearts get blended with cannellini beans, bright lemon juice, and warm spices like cumin and turmeric into something impossibly smooth and satisfying. The finishing touches are where it really sings — jewel-like pomegranate arils and torn fresh mint scattered over the top give every scoop a burst of sweetness and herbal freshness that feels genuinely special. Because every ingredient here is naturally tree-nut-free, there's no need to scrutinize labels or worry about cross-contact from shared processing facilities the way you might with store-bought dips. The whole thing comes together in a food processor, so the technique is straightforward even if the result looks like something from a restaurant spread. Serve it with crackers, flatbread, or fresh vegetables and watch it become the most-requested thing you bring to a gathering.
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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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