1 (8 ounce) package cream cheese, softened
1/3 cup vegetable oil
1 tablespoon di, salt and pepper to taste
1 carrot, peeled and cubed
1 pomegranate, lightly toasted
4 cups whole peeled potted fennel pea pods
In a medium bowl, combine cream cheese, oil, salt, pepper, carrot, pomegranate, and pea pods. Mix well and allow mixture to steep for 5 minutes. Stir in water until the mixture begins to thicken; cook 5 minutes more. Serve hot, or use to warm bread cubes.