Pomegranate Yogurt Dip
- Kid-friendly
- Gluten free
- Peanut free
- Low calorie
Lemony sheep’s milk yogurt goes especially well with pomegranate. Serve with pitas and vegetable crudités.
Ingredients
- 3 cups (750 mL) full-fat yogurt
- 1/2 tsp (2 mL) salt
- 3 tbsp (45 mL) extra-virgin olive oil
- 2 tbsp (30 mL) lemon juice
- 3/4 tsp (4) dried mint
- 1 pomegranate
Preparation
Stir together yogurt and salt. Line a fine sieve with 2 layers of cheesecloth; add yogurt. Place sieve over bowl; cover surface of yogurt with plastic wrap. Refrigerate overnight. Discard whey or reserve for other uses.
Transfer yogurt to bowl; stir in oil, lemon juice and mint. Remove seeds from pomegranate; stir all but a small handful into yogurt mixture.
Transfer to serving bowl; garnish with remaining seeds.
Makes about 1-3/4 cups/425 mL.
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