Seed Oil Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This vibrant dip is the kind of thing that disappears fast at a party — creamy, herby, and finished with jewel-bright pomegranate arils that make it almost too pretty to scoop into. Every drop of fat in this recipe comes from extra virgin olive oil, so you can set aside any concern about canola, sunflower, or other refined seed oils sneaking in through the base. The white beans blitz into a silky, protein-rich canvas that carries the wilted spinach and artichoke beautifully, while lemon juice and a whisper of cumin and turmeric keep things bright and layered. Sautéing the garlic low and slow in olive oil before adding the greens builds a savory depth that store-bought dips simply can't replicate. The pomegranate arils and torn mint on top aren't just decorative — they add little bursts of sweetness and freshness that balance the richness of the beans in every bite. Serve it with crunchy vegetables, crackers, or warm flatbread and watch it vanish before anything else on the table does.
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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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