Jocoque dip
Jocoque dip
Rating: (1 rated)
Recipe Yield: Total time: 10 minutes | Serves 8 to 10
2 cups jocoque 1 serrano chile, minced 1/2 cup pomegranate seeds (from about 1/2 pomegranate, removed and cleaned) 1 (10- to 13-ounce) bag totopos or 1 (14-ounce) bag pita bread, cut into triangles

Step 1 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.

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