Tasty Tuesdays: Don't take your Pom for granate!

I have some exciting news. It is officially pomegranate season! Are you thinking, "Question mark?" Do not be alarmed, it is time for the unveiling of "Tasty Tuesday!" Yes, a new tasty treat every Tuesday-a treat that will raise your domestic stock even in this economy.

In honor of "Tasty Tuesday" and "Pomegranate Season," I thought, "Why not a pomegranate recipe?" And this one goes out to my own "Modern domestic mama," Pam. Here's a shout out mom, for making this yummy pomegranate recipe. I am sorry that the first time you made this dip in my midst, I ate all of it!

Please keep reading. Pomegranates are not that scary. I know you have seen them in juices and teas, and that is probably the extent of your pomegranate knowledge. So allow me to introduce you to your new best edible friend. These misunderstood fellas are usually about the size of an orange and a dark reddish purple in color. Inside, they are filled with a red pulp and juicy seeds. The seeds are edible and have a tart-sweet taste. Click here if you are just dying for a mini pomegranate history lesson!

I love pairing sweet with savory. Listen to me, do I watch the food network or what! I also love appetizers-making them, eating them, inventing them, sharing them, and taking them places. For that reason, I am sharing with you an awesome dip that is simple, savory, sweet, and seasonal. And I promise, you will be considered a "Domestic Diva" if you show up at your next gathering with a "pomegranate cheese dip" instead of the old veggie tray!

Pomegranate Cheese Dip: Sweet and Savory Yumminess!

Before we get started, here's the "Cliff's notes" version of "The Pomegranate."

• Find them in your produce section of the grocery store. Pick one that is solid and dark reddish purple. Keep in the fridge whole for up to 2 months.
• To remove seeds follow these instructions or simply cut the pomegranate open and scrape out the seeds with a fork. Be warned, the first set of instructions is a little more time, but a whole lot less mess and you can store the seeds in the freezer up to a year.
  
• Warning! The inside is bright red and just like a blueberry can stain. So don't where your favorite cream sweater while removing seeds.
  

You will need:

• The seeds from 1/2 a pomegranate. You can always add more seeds.
• 1 block of cream cheese (I prefer the good stuff-Philly all the way!)
• 3 TBSP sour cream
• Between 1/2 cup and 3/4 cup grated (not the stuff you shake out of the can) Parmesan cheese. You can use some shredded parmesan cheese located by the shredded cheeses. I love to use Kraft Grate it Fresh Natural Parmesan Cheese but you can also get the grated kind in a bag or do it yourself. Depends how cheesy you like it!
• 2 Tbsp shredded mixed cheese of any sort (optional)
• Plain tasting crackers, I like a variety. I've used Wasa Crispy n' Light, Wheat Thins, Townhouse crackers, Ritz, or even tortilla chips. You don't want a flavored cracker, as it will taste funny with the dip.
  

Instructions:

1. Remove pomegranate seeds and set aside.
2. Let cream cheese set until room temp, or microwave to soften. Stir together cream cheese, sour cream, and grated/shredded cheese.
3. Carefully fold in pomegranate seeds.
4. Eat it up or store in the fridge. I like it nice and cold and like to let it sit.

There you have it. I think conquering the Pomegranate is worth at least 10 shares of Domestic Stock!