Friday, October 18, 2013

Pomegranate, Avocado, and Tomato Dip

I just returned from visiting my family in Utah.  I enjoyed good company and good weather.  It was very relaxing.  Today was my first day back at work, and I felt very refreshed.  While at home, I made a few dishes with family members.  This is a very popular dip in my family.  We often eat it at family gatherings.  It came from my Aunt Beth; I am unsure where she learned the recipe.  The dip is eaten with crackers.

The ingredients for the original recipe are 1 small purple onion, 1 pomegranate, 1 to 2 avocados, 1 Roma tomato, 1 tablespoon lemon juice, 1/4 teaspoon chile powder, and 1/8 teaspoon cayenne pepper.  We doubled the recipe and added more tomatoes.

We began by removing the seeds from the pomegranate.  The pomegranate originate in Persia, what we  now call Iran.  Pomegranates are mentioned in the Quran and the book of Exodus.  Grenadine is thickened pomegranate juice.

My brother then chopped up a red onion and added it to the pomegranate seeds.

We added more tomatoes than called for because tomatoes are tasty.  We chopped them up and added them to the bowl.  I believe the tomatoes came from my aunt's garden.

Then we added the cubed avocado.

The dressing is made from whisking together the lemon juice, chile powder, and cayenne pepper.  We poured the dressing over the other ingredients and stirred.

You wouldn't think these ingredients go together, but it is a magnificent flavor combination.  It's sweet, savory, and a little spicy.  We devoured this entire bowl in less than an hour.  This is a family favorite for a reason.  It won't let you down.


Sharon S said...

This really looks interesting. I have all the ingredients (well, except for the purple onion) and will give this a try. I hope my pomegranate is still good, I've had it in the frig forever!!!!

Nice to find a blog in my 'neck of the woods', I'm from Springfield.

laura said...

I hope your avocado was still good! Springfield is just around the corner :)