Vegetarian 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. Sautéed baby spinach and artichoke hearts get blended with creamy cannellini beans, bright lemon juice, and warm spices like cumin and turmeric, creating a silky, deeply savory base that feels far more elevated than your average spread. The finishing touches are what really make it sing — jewel-like pomegranate arils and torn fresh mint leaves scattered over the top bring a pop of sweetness and herbal freshness that cuts right through the richness. A generous drizzle of good olive oil and an optional pinch of red pepper flakes pull the whole thing together. It's completely plant-based without trying to be, meaning it fits naturally into a meat-free spread without feeling like a compromise. Serve it with crackers, flatbread, or fresh vegetables and watch it become the centerpiece of the table.
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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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