+
0 (0)

Appetizers, Vegetarian

Jocoque dip

Jocoque dip
Glenn Koenig / Los Angeles Times

Like many women, I had a secret list of requirements that my future husband would have to meet before I married him. At the top of the list? He had to love food. In my Mexican family, food has always ... Read more

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 1Place 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.

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.

HAVE YOU TRIED


Vertically-roasted duck
Vertically-roasted duck

Asparagus strudel
Asparagus strudel

Grilled Sea Bass With Indian-Spiced Cauliflower Puree
Grilled Sea Bass With Indian-Spiced Cauliflower Puree

One-in-a-hundred fudge cake
One-in-a-hundred fudge cake

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Latkes a la huancaina (Latkes with Peruvian pepper and fresh cheese sauce)
Zengo's Thai chicken empanadas
Shrimp charmoula confit
Bacon-wrapped pork belly