- 1 large ripe pomegranate
- 2 cups chilled plain yogurt
- 2 scallions, white and tender green, finely chopped
- 1/4 cup finely chopped fresh cilantro
- Fresh mint sprigs, for garnish
Cut the pomegranate in half crosswise and gently lift out the seeds in sections, being careful not to break them. Pull the seeds off the yellow pithy membrane.
In a medium bowl, combine the yogurt, scallions and cilantro. Gently fold in all but 2 tablespoons of the pomegranate seeds. Transfer the yogurt dip to a glass bowl and garnish with mint sprigs and the reserved pomegranate seeds.