Pregnancy Friendly Pomegranate & Mint Spinach Artichoke White Bean Dip
This vibrant, creamy dip is packed with ingredients that genuinely pull their weight during pregnancy — white beans bring plant-based protein and folate, spinach adds iron, and the lemon juice helps your body absorb it all more efficiently. Artichoke hearts add a subtle savory depth that blends beautifully with the cannellini beans once everything is whipped smooth in the food processor. A touch of turmeric and cumin give the dip warmth without any overpowering heat, and the optional red pepper flakes can easily be skipped if spice sensitivity is a concern right now. What really makes this dish special is the finishing layer — jewel-bright pomegranate arils and torn fresh mint turn a simple dip into something that looks genuinely stunning on the table. Everything is cooked through properly before blending, so there are no raw ingredients to worry about, just wholesome, nourishing food that happens to taste incredible. Serve it with crunchy vegetables, crackers, or warm flatbread and watch it disappear before you even sit down.
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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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