Pomegranate Jalapeño Cream Cheese Dip
Using fresh pomegranates, I’itoi onions, jalapeños, lemons, and parsley 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. Hope you like it too. Enjoy!
Recipe for Pomegranate Jalapeño Cream Cheese Dip
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.
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.