Tree Nut Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This dip is a showstopper — creamy, vibrant, and packed with layers of flavor that go way beyond your average party spread. Sautéed garlic, wilted baby spinach, and tender artichoke hearts get blended with cannellini beans, bright lemon juice, and warm spices like cumin and turmeric until the whole thing turns silky smooth. The result is a rich, plant-based dip that feels indulgent without relying on any nuts or nut-based thickeners — just wholesome pantry staples doing serious work. What really sets it apart is the finishing touch: a generous scatter of jewel-bright pomegranate arils and torn fresh mint that add sweetness, freshness, and a little drama to every scoop. A drizzle of good olive oil and an optional pinch of red pepper flakes pull everything together beautifully. It's the kind of dish that looks like you spent hours on it but comes together with a skillet and a food processor. Serve it with crackers, flatbread, or fresh vegetables and watch it disappear fast.
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!