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Pomegranate Yogurt Dip

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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 1
  Plain yogurt 2 Cup (32 tbs), chilled
  Pomegranate juice 1⁄4 Cup (4 tbs)
  Scallions 2 , finely chopped
  Fresh cilantro 1⁄4 Cup (4 tbs), finely chopped
  Salt 1⁄4 Teaspoon

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

Recipe Summary

Difficulty Level: 
Everyday, Party, Healthy, Quick
Preparation Time: 
20 Minutes

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Average: 4.3 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 277 Calories from Fat 79

% Daily Value*

Total Fat 9 g14%

Saturated Fat 4.9 g24.7%

Trans Fat 0 g

Cholesterol 29.4 mg9.8%

Sodium 356.6 mg14.9%

Total Carbohydrates 42 g14.1%

Dietary Fiber 6.1 g24.5%

Sugars 34.1 g

Protein 11 g21.1%

Vitamin A 10.3% Vitamin C 31.6%

Calcium 30.3% Iron 4.6%

*Based on a 2000 Calorie diet

Pomegranate Yogurt Dip Recipe