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
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 >> http://www.dylanswart.com/