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I’ve had this recipe around for a few years. When I think of pomegranates it is always one of the first things that comes to my mind. I gave my husband a sample of the prepared dip and he said it tasted like Christmas. He was right! It comes together really quickly and is so beautiful.
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As soon as I heard that the Recipe Redux team was partnering with Cabot for a Facebook live, I knew what I was going to be making, really the Facebook Live video says it all. Watch the video here.
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In the video I shared the recipe and few tips for picking the perfect pomegranate:(Every time I say this I feel like I am reciting a tongue twister like Sally sells seashells by the seashore.)
- The heavier the better
- Pick one that is dark red in color
- Try to pick one that is free from bruises
A Recipe Dedication
I don’t usually make my blog posts too personal or too serious. Well I do talk a lot about my picky eaters. We had a close friend pass away just over 2 weeks ago. She was one of those friends you don’t realize how big of a part of your life she is until she was gone. But she was always a supporter of mine and when I shared this recipe the first time 2 years ago on Instagram she was one of the few likes and comments I received. It’s silly I know, but I find myself going back to re-read her little 3 letter comment as if it’s the first time I’ve read it. I have lots of other memories and thoughts of her, but for some reason that comment and this recipe stick in my mind. So I hope that you will make this recipe and share it with the ones that you love and that you get a few “yum”s as well.
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- 4 oz cream cheese softened
- 1/4 cup greek yogurt or more cream cheese
- 1 teaspoon fresh rosemary
- 1/2 cup sharp white cheddar cheese shredded
- 1 Tablespoon Jelly or Honey
- Remove the seeds from the pomegranate.
- Blend all ingredients except the pomegranate arils together with a hand mixer or food processor.
- Place mixture into a layer of plastic wrap and roll into a ball. Put in refrigerator until ready to serve.
- Remove plastic wrap and press pomegranate arils into cheese ball. Add extra rosemary for garnish if desired and serve with crackers.
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