Are you in denial that it’s the holidays? You’re not alone; every year it seems to sneak up on us! If you’re looking for a simple holiday party appetizer, we’ve got your back. This dip is Alex’s brainchild; thickened Greek yogurt (called labneh), sprinkled with pomegranate seeds, bright yellow olive oil, and sage. Thickening the yogurt overnight makes it creamier and even more tangy. Contrasted with the sweet burst of the pomegranate seeds and fruit EVOO, it’s a winner in our book. The only advanced planning needed is thickening the yogurt; it takes 24 hours. Otherwise it’s incredibly easy to put together: spread on a plate, sprinkle with the toppings, and enjoy with crackers, bread or crostini.
We developed this recipe using olive oil from California Olive Ranch. You can absolutely taste the difference in quality olive oil, so use the best quality oil you can find here. And interesting enough, there are many benefits to including olive oil in your diet, including preventing some cancers, promoting heart health, lowering blood pressure, and decreasing risk of diabetes. Though fat has gotten a bad rap in the past, research is increasingly showing that healthy fats are actually good and can help you manage your weight, fight stress, improve mood swings, and decrease mental fatigue. All that to say, that drizzle topping doesn’t just taste great; it’s also good for your body.
Simple entertaining ideas are always at the top of our list during the holidays; we’d love to hear your ideas! What are your favorites for stress-free entertaining?
This holiday yogurt dip post is sponsored by California Olive Ranch. All opinions are our own. Thank you for supporting the partners who keep A Couple Cooks in action!
Listen to our olive oil tasting with California Olive Ranch on the A Couple Cooks Podcast.
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Holiday Yogurt Dip with Pomegranate
- 2 cups Greek yogurt
- ¼ teaspoon kosher salt
- ¼ cup pomegranate seeds
- 11/2 tablespoons olive oil
- ½ teaspoon dried sage
- Crackers or crostini, to serve
- In a bowl, mix the yogurt and kosher salt. Pour the yogurt into a cheesecloth or handkerchief and tie it over a wooden spoon. Hang the cheesecloth over a pitcher and allow to strain in a refrigerator for 24 hours. After 24 hours, discard the whey strained from the yogurt. Transfer the labneh to a container or use immediately (keeps in the refrigerator for up to 2 weeks).
- Prior to serving, cut the pomegranate in quarters and place them in a large bowl of water. Under the water, gently pull out the seeds with your fingers. Eventually, you’ll be able to turn the peel inside out to extract the seeds closest to the outer skin. As you work, the pomegranate seeds will sink to the bottom, while the white pith from the fruit will float to the top. When all of the seeds are extracted, skim off the white pith and strain out the water. Rinse the pomegranate seeds, then store the extra seeds in a sealed container in the refrigerator.
- To serve, spread the labneh on a platter. Drizzle with olive oil and sprinkle with pomegranate seeds and sage. Serve with crackers or bread.