Yogurt and Pomegranate Dip with Cilantro

A snap to assemble, this tangy and refreshing dip is perfect with warm pita bread or as an accompaniment for grilled meats or steamed vegetables.

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  • Servings: MAKES 2 1/2 CUPS

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  • 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

How to make this recipe

  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.

  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.

Contributed By Published December 1995

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