by Pallavi Purani

Pomegranate Cheese Dip

I saw this lovely picture and recipe for a cheese dip which is rolled in a ball and covered in Pomegranate seeds. This creamy delight can be had with crackers or nacho chips with friends and family around. It is an engaging appetizer. To my surprise, everyone loved it in the first go. 🙂

I also found a version of this dip on My Persian Kitchen.

Print Recipe
Pomegranate Cheese Dip
Course appetizer
Cuisine persian
Prep Time 10 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Ricotta cheese [I used homemade one]
  • 1/4 cup cheddar grated
  • 2 tbsps cream
  • 1 pomegranates seeds '
  • 1/4 cup salted peanuts crushed skinless
  • optional Mint coriander thyme Herbs of your choice- or or
Course appetizer
Cuisine persian
Prep Time 10 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Ricotta cheese [I used homemade one]
  • 1/4 cup cheddar grated
  • 2 tbsps cream
  • 1 pomegranates seeds '
  • 1/4 cup salted peanuts crushed skinless
  • optional Mint coriander thyme Herbs of your choice- or or
Instructions
  1. In a bowl, cream ricotta and cheddar. Once they are mixed, add the peanuts and some cream if it feels too dry.
  2. Add the herbs and adjust the salt as need be.
  3. Roll into balls in a cling film and refrigerate for 30 minutes to an hour.
  4. Roll these balls inn a bowl of pomegranate seeds to coat evenly.
  5. Serve slightly chilled or at room temperature.
  6. How to make ricotta cheese at home: Link


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