Prep 15 mins
Cook 0 mins
A wonderfully colourful dip my sister brought to our Christmas that tasted amazing. Originally from Cooking Light Magazine. We left out the honey (by accident, but we think it's better that way)
- 2 avocados, peeled and diced
- 2 tablespoons fresh lime juice
- 2 cups mandarin orange sections, diced
- 1 cup pomegranate seeds
- 1⁄2 cup green onion, thinly sliced
- 1⁄2 cup cilantro, minced
- 2 tablespoons honey
- 1⁄2 teaspoon salt
- 1 jalapeno, minced
- Mix all ingredients together and let sit for 1 hour in fridge for flavours to blend.
- Serve with home made pita chips or anything else you like to dip.
Made this for a wine tasting party. This dip was a hit and my friends have since made this with more great reviews. (I made this to go along with a chardonay)
Made this last night for an annual Christmas gathering. We had bad weather and a low turnout, but every last bit of this was eaten, and everyone wants the recipe. I did use the honey, and served it with toasted pita. People tended to eat it more with the tortilla chips that someone else brought or with crackers than with the pita. I didn't have any tortillas to make them, but the spiced chip recipe that another reviewer mentioned is on-line here: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1134054
This is a great, healthy snacking option. I only wish that I had tried it earlier in pomegranate season because I think the seeds are an essential ingredient. I did opt to include the honey and liked it that way. The original Cooking Light version uses clementine sections instead of mandarin oranges (but the canned oranges are much easier) and includes a recipe for spiced chips to accompany. Even my DH, who claims to dislike avocado, loved this dip!