Food
Jonathan Gold drops anonymous restaurant critic mask
Food

Recipe: Jocoque dip

 

Recipe: Jocoque dip

Total time: 10 minutes

Servings: 8 to 10

Note: Jocoque is a dairy product similar to sour cream and is available at select Mexican markets; call ahead to ensure availability. Totopos (Mexican style tortilla chips) are crunchy and thick, and are generally available at Latin markets.


Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here.


2 cups jocoque

1 serrano chile, minced

1/2 cup pomegranate seeds (from about ½ pomegranate, removed and cleaned)

1 (10- to 13-ounce) bag totopos or 1 (14-ounce) bag pita bread, cut into triangles

Place the jocoque in a small serving dish for dips. Garnish with the serrano pepper and the pomegranate seeds. Place the chips or pita bread on a separate dish for dipping. Serve cool.

Each of 10 servings: 241 calories; 3 grams protein; 24 grams carbohydrates; 2 grams fiber; 15 grams fat; 5 grams saturated fat; 20 mg cholesterol; 3 grams sugar; 168 mg sodium.

Copyright © 2015, Los Angeles Times
Related Content
Comments
Loading