Ricotta. Pomegranate. Dill. *Dip*. And A Bagel Too.

December 27, 2015

Bagels. Delicious things. And when I say bagel, I really do mean a *proper* bagel (boiled), not just a roll with a hole in it. They are a whole lot easier to find these days. Growing up in Sea Point meant I had a steady supply of bagels on my doorstep (New York Bagels was just down the road in those days). Every Sunday was bagel day & when there are bagels, there’s a tub of chopped liver nearby. Liver, not to everybody’s taste. I get that.


That’s why the next time you have a baker’s dozen of bagels lurking about, give this incredibly light ricotta, pomegranate & dill dip a go. There’s also absolutely no cooking involved – fabulous.


This is what I use & how I do it…

150g ricotta cheese

A squeeze of lime juice

2 tbsp chopped fresh dill

1 tbsp olive oil

3 tbsp pomegranate rubies

Sea salt & ground black pepper


And then…

Combine the ricotta cheese, lime juice, dill, olive oil & pomegranate rubies. Season with salt & pepper. Mix well. Serve with *proper* boiled bagels. Easy.

Happy bagel munching x

Food Styling: Leila Saffarian. Photography: Dylan Swart >>

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