Pistachio Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This vibrant, creamy dip is the kind of thing that disappears from the table before anyone even asks what's in it. Wilted baby spinach and tender artichoke hearts get blended with cannellini beans, bright lemon juice, and warm spices like cumin and turmeric into a silky, spreadable base that feels both hearty and fresh. The finishing touches are what really make it sing — jewel-like pomegranate arils burst with sweetness, torn mint adds a cool herbal lift, and a generous drizzle of olive oil ties everything together beautifully. Every single ingredient here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about cross-contact from shared processing facilities. It's a genuinely crowd-pleasing appetizer that works just as well at a dinner party as it does for a casual snack spread with crackers, raw vegetables, or warm flatbread. The food processor does most of the heavy lifting, making this an approachable recipe even on a busy weeknight.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!