Vanilla Pomegranate Yogurt Dip

Pomegranate adds a refreshing taste to this light and creamy dip. Make it ahead and store it in the refrigerator until ready to serve.

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  • prep time 20 min
  • total time 20 min
  • ingredients 8
  • servings 30
Recipe by Cheri Liefeld
October 31, 2012
 

Ingredients

1
medium pomegranate
3
containers (5.3 oz each) Yoplait® Greek 100 vanilla yogurt
1
package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
2/3
cup powdered sugar
1/3
cup packed brown sugar
1/4
cup fresh orange juice
1
tablespoon balsamic vinegar
1
teaspoon ground cardamom

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LOCATION

Steps

  • 1 Cut pomegranate in half; remove and reserve seeds. Into large bowl, squeeze pomegranate halves until all juice is released; discard rest of pomegranate. Add remaining ingredients except seeds; beat with electric mixer on medium speed or whisk until smooth.
  • 2 Cover and refrigerate until ready to serve. Sprinkle seeds on top just before serving.
  • 1 Cut pomegranate in half; remove and reserve seeds. Into large bowl, squeeze pomegranate halves until all juice is released; discard rest of pomegranate. Add remaining ingredients except seeds; beat with electric mixer on medium speed or whisk until smooth.
  • 2 Cover and refrigerate until ready to serve. Sprinkle seeds on top just before serving.

Tips

Expert Tips

If you like your dip tangier, reduce the amount of powdered sugar.

Add 1 teaspoon grated orange peel for added flavor.

Serve with chips, raw veggies or fruit as desired.

Nutritional information

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No nutrition information available for this recipe
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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