Rice Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This vibrant, creamy dip is the kind of showstopper that earns compliments before anyone even takes a bite — the jewel-bright pomegranate arils and torn mint leaves make it look almost too pretty to scoop. Cannellini beans blended with wilted spinach, tender artichoke hearts, lemon juice, and warm spices like cumin and turmeric create a silky, deeply savory base that feels indulgent without being heavy. The whole thing is naturally built around vegetables, legumes, and good olive oil, so there's no grain or filler sneaking in — just clean, wholesome ingredients doing all the work. Sautéing the garlic until just golden before adding the spinach and artichokes builds a real flavor foundation that makes the finished dip taste far more complex than the ingredient list suggests. A generous drizzle of extra virgin olive oil pooled in that swirled center adds richness, while the pomegranate brings a bright, juicy pop that cuts right through the creaminess. Serve it with crunchy vegetables, crackers, or flatbread and watch it disappear faster than you'd expect from something this easy to pull together.
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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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