Vegan Pomegranate & Mint Spinach Artichoke White Bean Dip
Creamy, vibrant, and packed with plant-based protein, this white bean dip is the kind of showstopper that disappears fast at any gathering. 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 impossibly smooth and silky. The finishing touches are what really set it apart — jewel-like pomegranate arils and torn fresh mint leaves scattered over the top bring a pop of sweetness and herbal freshness that makes every scoop feel a little special. A generous drizzle of extra virgin olive oil and an optional pinch of red pepper flakes round it all out beautifully. Classic spinach artichoke dip is usually loaded with cream cheese and sour cream, but cannellini beans do the heavy lifting here, delivering that same rich, creamy body without any dairy in sight. Everything in this recipe is naturally plant-based, so there's no swapping or substituting required — it just works. Scoop it up with crackers, flatbread, or fresh vegetables and watch it vanish.
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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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