Pomegranate Yogurt Dip


Prep Time
20 min
Other Time
30 min
Difficulty
1
Servings
2
Nationalities
Greek, Iranian, Israeli, Lebanese, Mediterranean, Middle Eastern, Turkish
Category
Appetizer/first course
Source
Pomegranate Council
Editor
Linda Anusasananan
  • large pomegranate
  • 2 cups chilled plain yogurt
  • 2 scallions, finely chopped
  • 1/4 cup pomegranate juice
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 teaspoon salt
  • fresh mint

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.


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