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. Delicious, Quick Side Dishes

Jeffrey Alford
Naomi Duguid
December 1995

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Recipe Summary

Yield:
MAKES 2 1/2 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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