POM Yogurt Dip

[ 0 ] April 1, 2009 |

POM Yogurt Dip

Juice from 1 large POM Wonderful Pomegranate,* or 1/4 cup POM Wonderful 100% Pomegranate Juice
1/2 cup arils from 1 large POM Wonderful Pomegranate
2 cups chilled plain yogurt
2 finely chopped scallions
1/4 cup finely chopped fresh cilantro
1/4 teaspoon salt
Garnish (optional)
Fresh mint sprigs

Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Prepare fresh pomegranate juice.* In a medium mixing bowl, combine the yogurt, pomegranate juice, scallions, cilantro and salt. Gently fold in all but 2 tablespoons of pomegranate arils. Place in serving bowl and garnish with mint and remaining arils. Chill for 30 minutes.
*For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

*Johnna’s tip: For the portion of the recipe that calls for pomegranate juice, we suggest you just use the 1/4 cup POM Wonderful 100% Pomegranate Juice instead of making your own juice. This is only a suggestion is you are pressed for time. Now, if you have the time to make your own fresh juice, definitely try it and tell us how it turns out;-)

*Johnna’s tip, tip: Who knew POM Wonderful could have so many creative uses?? Check out their recipe website here.

**Recipe courtesy www.pomwonderful.com

Picture source: http://www.pomwonderful.com/recipe/recipe6B.php?Recipe=POM%20Yogurt%20Dip&DecorationGroup=Appetizers

Category: appetizers, dips, finger-foods, vegetarian

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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