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Adventures in food for curious cooks.

Pomegranate-Parsley Ricotta Cream


Pomegranate-Parsley Ricotta Cream

Lynley Jones

Crushed pomegranate seeds and lemon juice combine with parsley and cinnamon to create an herby-sweet, chunky pink dip or topping for potato chips, crackers or latkes.

This recipe was originally featured in Good Latkes Make Good Neighbors.

Makes about 1 cup


Pomegranate-Parsley Ricotta Cream in the Adventure Kitchen, served with Deb's Latkes.

Seeds of 1 large pomegranate

1/2 cup sour cream

1/4 cup fresh ricotta (freshly made is preferable to commercially produced)

2 Tablespoons lemon juice

1/4 teaspoon ground cinnamon

1 Tablespoon minced parsley


1. Set 1/4 of the pomegranate seeds aside in a small bowl. This will be used for garnish in the last step.

2. Divide the remaining seeds into 2 equal piles. Put one of these piles into a large bowl with the sour cream and ricotta and thoroughly crush them with a potato masher until you have an evenly-pink, creamy mixture. Stir in the other half of the pomegranate seeds.

3. Add the lemon juice, cinnamon and 3/4 of the parsley (reserve the rest for garnish), and stir to combine everything. Taste. If it seems to need more sweetness, use your potato masher to crush more of the pomegranate seeds, then stir and try again. It should not be dessert-sweet, but instead should be an appealing balance of sweet and savory, along with the other flavors. When you have a good balance of flavors, you can serve right away or refrigerate for up to 48 hours (it actually seems to improve with time).

3. When ready to serve, garnish with the remaining pomegranate seeds and minced parsley.

Ground Cassia Cinnamon

1/2-cup sized jar.

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