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Serves : MAKES 2 1/2 CUPS

How to Make It

Step 1    

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.

Step 2    

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.

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