Sesame Free Pomegranate & Mint Spinach Artichoke White Bean Dip
Creamy, vibrant, and genuinely show-stopping on a table, this white bean dip is the kind of thing people hover around at a party and quietly ask for the recipe. Cannellini beans blended with wilted spinach, artichoke hearts, lemon juice, and warm spices like cumin and turmeric create a silky, deeply savory base that holds its own against any classic dip. The finishing touches are what make it truly special — jewel-bright pomegranate arils and torn fresh mint leaves add bursts of sweetness and fragrance that play beautifully against the richness of the olive oil drizzle. For anyone navigating sesame sensitivities, this is a genuinely satisfying alternative to tahini-heavy dips, since the creaminess here comes entirely from blended beans and good olive oil. There's no hidden sesame paste, no sesame oil, and no reason to second-guess the ingredient list. It comes together in one skillet and a food processor, making cleanup easy and the whole process surprisingly low-effort for something that looks this impressive. Serve it with crunchy vegetables, crackers, or flatbread and watch it disappear.
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!