Yeast Free Pomegranate & Mint Spinach Artichoke White Bean Dip
This vibrant, crowd-pleasing dip is built on a creamy base of cannellini beans blended with wilted spinach, tender artichoke hearts, bright lemon juice, and warm spices like cumin and turmeric — no yeast, no fermented ingredients, nothing that would raise a red flag for anyone avoiding it. The whole thing comes together in a skillet and a food processor, making it genuinely low-effort for how impressive it looks. What really sets it apart is the finishing layer: jewel-like pomegranate arils and torn fresh mint scattered over the top, turning a simple dip into something you'd find at a fancy mezze spread. A generous drizzle of good olive oil and an optional pinch of red pepper flakes pull all the flavors together in the best way. It's naturally plant-based and relies entirely on whole, straightforward ingredients, so you're not hunting labels or second-guessing anything. Serve it with crunchy vegetables, crackers, or flatbread and watch it disappear before anything else on the table does.
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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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