Last year I had a holiday party and at the last minute I realized that all those people I invited? They were actually coming. And that feeding 80 people was going to be a bit of a stretch. Some one had brought a bunch of freshly sliced vegetables, and I reached into the fridge to see what I could find to go with them.
What I found was sour cream, yogurt and pomegranate seeds. I doctored them with a touch of lemon juice and a sprinkling of allspice, and voila, a dip was born. It was so good, bright and crunchy and creamy, I've made it several times since. It goes well with celery sticks, but I like it on its own for breakfast, or spread over enchiladas.
Pomegranate Yogurt Dip
1 cup low-fat sour cream
1 1/2 cups Greek-style yogurt
1 large pomegranate, just the seeds
zest of half a lemon
1/8 teaspoon salt
sprinkling of allspice
1. Combine the yogurt, sour cream, lemon and allspice. Stir well, then gently fold in the pomegranate seeds. Serve as desired.