Pomegranate
Yogurt Dip
Recipe Courtesy of
the Pomegranate Council
Makes 2 cups
Ingredients:
1 lg. Pomegranate
2 cups Yogurt (chilled plain)
2 Scallions (finely chopped)
1/4 cup Pomegranate Juice
1/4 cup Fresh Cilantro (finely chopped)
1/4 tspn. Salt
Fresh Mint Sprigs
Garnish:
whipped cream
chopped pistachio nuts
pomegranate seeds
Procedure:
1. Separate seeds from the pomegranate.
2.
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.
3.
Chill for 30 minutes.
Pomegranate Council
670 West Napa Street, Suite D
Sonoma, CA 95476
(707) 938-8400
www.pomegranates.org
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