By Sandy Hu
So you’re having friends over this Sunday and everyone is expecting guacamole. Well, of course you don’t want to disappoint.
But for the white wine crowd, why not paté too? And Pomegranate Yogurt Dip? Not typical, I admit. Maybe because we live in San Francisco…it’s not so strange, is it?
This delicious pomegranate dip is super-easy – you just throw a few ingredients together. It goes great with kettle potato chips, pita wedges or veggies like sliced cucumber and jicama.
The only trick is learning to seed the pomegranate. Lop off the top, score the flesh in quarters and break the fruit apart to pick out the seeds. You don’t want to cut all the way through the fruit because you’d be cutting the seed sacs, losing the juices.
I’m counting the hours until Super Bowl Sunday but I don’t care who wins. I’m in it for the commercials.
Pomegranate Yogurt Dip
One large pomegranate
2 cups chilled plain yogurt
1/4 cup pomegranate juice
2 scallions, finely chopped
1/4 cup fresh cilantro, finely chopped
1/4 teaspoon salt
Fresh mint for garnish, optional
Separate seeds from the pomegranate. In a medium mixing bowl, combine the yogurt, pomegranate juice, scallions, cilantro, and salt. Gently fold in all but 2 tablespoons of the pomegranate seeds. Place in serving bowl and garnish with mint and seeds. Chill for 30 minutes.
Makes 2 cups.
Recipe adapted from the Pomegranate Council
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