Soy Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This dip is the kind of thing that disappears at a party before anyone even asks what's in it. Wilted baby spinach and chopped artichoke hearts get blended with creamy cannellini beans, bright lemon juice, and warm spices like cumin and turmeric, creating a smooth, velvety base that tastes far more indulgent than it has any right to. The finishing touches are where it really shines — jewel-like pomegranate arils and torn fresh mint scattered over the top add pops of sweetness, color, and freshness that make the whole bowl look stunning. Every single ingredient here is naturally free from soy, so there's no label-scanning or ingredient-swapping required — just straightforward, wholesome produce and pantry staples doing all the heavy lifting. It works beautifully as a spread, a dip for crackers or flatbread, or even dolloped alongside roasted vegetables. If you've been stuck in a hummus rut, this is the recipe that's going to pull you out of it.
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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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