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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