Pomegranate Jalapeño Cream Cheese Dip

Using fresh pomegranates, I’itoi onions, jalapeños, lemons, and parsley or cilantro from the garden, I experimented with and changed up this recipe I found online. We made the dip for my family’s Thanksgiving celebration–and it was a hit! I quickly typed up the changes I made to the recipe so I wouldn’t forget how to make it.

I made this dip for two subsequent gatherings, and both groups loved it. One person said the dip made her list of the “best things I’ve ever eaten.” High praise for a humble pomegranate dip. I hope you like it too. Enjoy! 

Recipe for Pomegranate Jalapeño Cream Cheese Dip​

Ingredients:

2 (8oz) packages cream cheese, softened

1-2 jalapeños* – deseeded and chopped

½ cup finely chopped I’tioi onions (can also use green onions) 

¼ – ½ cup chopped fresh cilantro or chopped fresh parsley

¼ – ½ cup sugar 

½ teaspoon cumin

1 tablespoon lemon juice

1-2 cups pomegranate arils

* Add more or less jalapeños to adjust the heat level. Always wear gloves when handling hot peppers.

Directions:

Stir cream cheese until smooth. Stir in sugar, cumin, and lemon juice. Add jalapeños, onions, and cilantro. Spread in an even layer into a small dish or 8 x 8 pan. Top with pomegranate arils. Serve with veggies or crackers. 

Enjoy this recipe on Thanksgiving alongside our favorite sweet potato casserole and kale salad recipe. They are sure to be a hit!

Have extra jalepeños? Try them in these irresistible bacon-wrapped jalepeño poppers.

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