Turkey Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This vibrant, plant-forward dip is proof that a showstopper appetizer doesn't need any poultry product to steal the table. Creamy cannellini beans form the silky base, blended with wilted baby spinach, tender artichoke hearts, bright lemon juice, and warm spices like cumin and turmeric that give the whole thing unexpected depth. The finishing touches are where it really sings — jewel-like pomegranate arils and torn fresh mint scattered over the top add bursts of sweetness and herbal freshness that make every scoop feel a little celebratory. A generous drizzle of extra virgin olive oil and an optional pinch of red pepper flakes round it all out beautifully. It comes together in one skillet and a food processor, so the effort is minimal but the result looks genuinely impressive. Scoop it up with crackers, flatbread, or fresh vegetables — this one disappears fast no matter the crowd.
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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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