Last updated on February 23, 2019 by Liza Hawkins
One of the unsung heroes of my POM Wonderful dinner party
was an impromptu dipping aioli I made to go with some fabulous roasted potatoes (recipe for those lovelies
Everything in my menu contained pomegranate in some form, either the arils themselves or the juice that I hand-pressed through a sieve.
But, I just couldn’t bring myself to roast the pomegranate arils with the potatoes, and I also didn’t feel like tossing them in the juice. My alternative? Pomegranate Dipping Aioli.
Prep Time: 5 minutes
Total Time: 5 minutes
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons Dijon mustard
- 3 tablespoons pomegranate juice
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme, chopped
InstructionsMix all the ingredients and refrigerate until chilled completely. Serve with roasted potatoes, seafood, chicken, or anything else you feel like dipping!
PS: Even though I made this aioli for the roasted potatoes, my dinner guests found themselves dipping everything in it, and they especially loved the chicken/aioli combo.