Pomegranate Dip Recipes

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POMEGRANATE AND AVOCADO DIP

A wonderfully colourful dip my sister brought to our Christmas that tasted amazing. Originally from Cooking Light Magazine. We left out the honey (by accident, but we think it's better that way)

Provided by CrinV

Categories     Fruit

Time 15m

Yield 10 serving(s)

Number Of Ingredients 9



Pomegranate and Avocado Dip image

Steps:

  • Mix all ingredients together and let sit for 1 hour in fridge for flavours to blend.
  • Serve with home made pita chips or anything else you like to dip.

Nutrition Facts : Calories 125.2, Fat 6.2, SaturatedFat 0.9, Sodium 124.1, Carbohydrate 19, Fiber 4, Sugar 14.1, Protein 1.5

2 avocados, peeled and diced
2 tablespoons fresh lime juice
2 cups mandarin orange sections, diced
1 cup pomegranate seeds
1/2 cup green onion, thinly sliced
1/2 cup cilantro, minced
2 tablespoons honey
1/2 teaspoon salt
1 jalapeno, minced

RED-PEPPER AND WALNUT DIP WITH POMEGRANATE

This recipe comes from our book "Clean Slate: A Cookbook and Guide."

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 15m

Yield Makes 1 1/2 cups

Number Of Ingredients 9



Red-Pepper and Walnut Dip with Pomegranate image

Steps:

  • Soak dates in hot water until softened, about 10 minutes; drain. Pulse dates, red peppers, pomegranate juice, walnuts, and red-pepper flakes in food processor until smooth. With machine running, slowly add olive oil until thoroughly combined. Season with salt and pepper. Dip can be stored in refrigerator in an airtight container up to 3 days. Garnish with pomegranate seeds and serve with pita bread.

Nutrition Facts : Calories 252 g, Fat 15 g, Fiber 5 g, Protein 3 g, SaturatedFat 2 g

4 pitted dates
3 chopped roasted red peppers
1/2 cup pomegranate juice
1/2 cup toasted walnuts
1/2 teaspoon red-pepper flakes
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Pomegranate seeds
Toasted whole-grain pita bread

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