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
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
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
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
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