Cream cheese dip — a quick note to anchor this piece for readers.
Using fresh pomegranates, I’itoi onions, jalapeños, lemons, and parsley or cilantro 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. I 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.
Enjoy this recipe on Thanksgiving alongside our favorite sweet potato casserole and kale salad recipe. They are sure to be a hit! Complete the holiday spread with my Make Ahead Sausage and Herb Stuffing—a family favorite for more than 15 years.
Have extra jalepeños? Try them in these irresistible bacon-wrapped jalepeño poppers.
Small note · Loved this about “Pomegranate Jalapeno Cream Cheese Dip” — such a nice idea. Love this!
PS: So cozy — makes me want a cup of tea and a quiet afternoon ☕. Saving it.