Pomi Dip!

We never did get to talk about Thanksgiving, did we?

Well I finally met this little guy!

It's funny when your friends start having little babies because I grew up with this child's father. It doesn't feel like too long ago this child's father and I thought putting bottle rockets into chocolate pudding cups would be a good idea.

I mean, it still is actually a pretty good idea. I'm sure this kid will be fine.

Anyway, while visiting with the Sturkes, I tasted some super delicious pomegranate avocado dip that they made! SUPER delicious. Can't emphasize that enough. Luckily, this little guy is still light enough to hold in one hand so my other hand was free to keep dipping!

It know, it doesn't look that great… but you'll be the most popular person in the office/school/household with this. They will think, "Oh my gosh. You made that? Your hands must be magical."

First, it's important to know how to get pomegranate seeds out of that crazy looking fruit. Poor Peter forgot Youtube existed and plucked each of those seeds individually out of that thing. It's really not difficult at all:

And now for the recipe. It's basically like a guacamole with pomegranate seeds, which give it that awesome texture and tartness.

You Will Need:
2 zucchini (about one pound) cut into 1/2 inch dice (about 3 1/2 cups)
1 Tbsp olive oil
1 tsp oregano
coarse salt
freshly ground black pepper
1/4 cup finely chopped red onion
2-3 Avocado, diced (save one pit!)
Pomegranate seeds from 1 pomegranate
crumbled feta cheese (2 Tbsp)
juice from one fresh lime
cilantro (optional)

Preheat oven to 425. Toss zucchini with oil, oregano, 1/4 tsp salt and 1/8 tsp pepper. Spread in a single layer on a rimmed baking sheet. Roast, tossing once, until tender and golden brown (about 25 minutes). Transfer sheet to wire rack and let zucchini cool completely.

In a large bowl, combine cooled zucchini and remaining ingredients with an additional 1/4 tsp salt and 1/8 tsp pepper. Gently stir to combine. Refrigerate 30 minutes (up to 2 hours) before serving. 

I know there are different schools of thought on how to keep avocados from browning, but I always leave a pit in my guacamole and it works like a charm!

You can of course make substitutions, for example, I used yellow squash instead of the zucchini, yellow onion instead of red, goat cheese instead of feta, and lemon instead of lime juice. Whatevs. It's what I had on hand and it still turned out awesome.

It's the kind of dish that takes that one brave soul to dig in (because it looks a bit questionable. Festive, yes. But questionable.), look up with those "OMG YOU HAVE TO TRY THIS" eyes, and then they will descend like vultures upon your super tasty holiday dip.

Mmm. I'm going to have some now. Definitely consider doubling the batch and keep some squirreled away for yourself.