Shellfish Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This vibrant, plant-based dip is the kind of thing that disappears from the table before anyone gets a second pass at it. Sautéed baby spinach and artichoke hearts are blended with creamy cannellini beans, bright lemon juice, and warm spices like cumin and turmeric, creating a silky, deeply savory spread that feels both hearty and fresh. The real showstopper is the finishing layer — jewel-like pomegranate arils and torn fresh mint scattered over the top, drizzled with good olive oil for a presentation that looks genuinely stunning with almost zero extra effort. Because every ingredient here is straightforwardly plant-based and ocean-free, there's no need to scrutinize labels or worry about hidden seafood derivatives that sometimes sneak into store-bought dips and seasonings. The food processor does the heavy lifting, so the technique is approachable even on a busy weeknight or when you're prepping for a crowd. Serve it with crackers, flatbread, or a pile of fresh vegetables and watch it become the most-requested thing you bring to any gathering.
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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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