Name: Pomegranate Salsa Dip With Cream Cheese
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: American
Ingredients: DJ Forry Pomegranate Arils; Humm Pomegranate Lemonade Kombucha; SIGNATURE SELECTS Preserves, Strawberry; Boskovich Green Onions; Mimi's Products Cilantro Flakes; Ortega Jalapenos, Hot, Diced; McCormick Ground Cumin; Morton & Bassett Spices Cayenne Pepper; Morton Iodized Salt, 26 Ounce; Diamond Walnuts, Chopped; O Organics Cream Cheese Spread Tub; Cheez-It Cheesy Baked Snacks, Puffed Snack Crackers, Kids Snacks, Double Cheese; POM Antioxidant Super Tea Pomegranate Lemonade Tea; Oikos Greek Not-So-Traditional Blended Lip-Smacking Lemon Meringue Yogurt

In a small mixing bowl, combine pomegranate molasses, fruit preserves, chopped green onions, chopped cilantro, minced jalapenos, spices and salt.

Add juice or water if needed to thin out the consistency a bit. Adjust the amount of preserves as per the tartness of molasses. Stir in the pomegranate arils.

Cover and refrigerate for [timer minutes=180]3 hours[/timer] to overnight, to let the flavors meld together.

Whip the softened cream cheese and spread it in an even layer on a serving platter (see note below). Discard any juices released before topping it on the cream cheese.

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Serve with a variety of crackers.
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Pomegranate Salsa Dip With Cream Cheese

Serves 8

10 mins prep

10 mins total

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How to make