Pomegranate and Lime Relish

Just in time for New Year’s, break out some seasonal pomegranate seeds and make this yummy dip. It’s good on crackers, or rye bread, or by the spoonful.


Seeds from one (or more) pomegranates

Juice from 2-3 fresh limes

16 ounces cream cheese

One bunch chopped green onions

One bunch chopped cilantro

Salt and pepper to taste.

First, seed one or more pomegranates. One approach is the quarter them, then break them open, and either put them under water or wear an apron that you are willing to have covered with pretty pink spots, and separate the seeds from the white casing – carefully. Set aside.

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Next, mix together the cream cheese and the lime juice. Add the chopped onions and cilantro. Add salt and pepper to taste.

Then, gently stir in the pomegranate seeds until just covered with the cream cheese mixture.

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Serve either as a spread or apply to crackers or bread in advance as a colorful and tasty appetizer.




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