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
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.
Want a printable copy of the recipe?
Angela Judd
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