Pescatarian Pomegranate & Mint Spinach Artichoke White Bean Dip
This dip is the kind of thing that disappears from the table before anyone even realizes how wholesome it is. Creamy cannellini beans and wilted baby spinach get blended with tender artichoke hearts, bright lemon juice, and warm spices like cumin and turmeric, creating a silky, deeply savory base that feels far more indulgent than it actually is. The finishing touches are where it really comes alive — jewel-like pomegranate arils and torn fresh mint scattered over the top add pops of sweetness, color, and fragrance that make the whole bowl look like something out of a restaurant. A generous drizzle of good olive oil and an optional pinch of red pepper flakes tie everything together with just the right amount of heat. It works beautifully as a party centerpiece or a weeknight snack alongside crackers, raw vegetables, or warm flatbread. Since every ingredient here is plant-based or naturally fish-free, there's no need to scrutinize labels or swap anything out — it just works as written.
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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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