Following up on my last post on straining yogurt to get a cream cheese-like food, here’s an unusual and tasty dip I make with my yogurt cheese that features the herb lavender. It’s good with raw vegetables or crackers. You could probably add a bit of honey to it and leave out the salt and pepper for a dip that would be good with fruit or graham crackers.
Amounts are approximate; you can add a little more or less of everything to get the intensity of flavor you want.
- 1c yogurt cheese, from raw milk if possible (where to find raw milk and yogurt, or cultures to make your own yogurt )
- 2t dried lavender blossoms or chopped dried lavender leaves (where to buy herb & spices)
- 1T olive oil (where to buy olive oil)
- Sea salt and freshly ground black pepper to taste (where to buy sea salt & spices)
- Mix all ingredients and refrigerate for at least an hour to allow flavors to blend. The lavender taste will get considerably stronger as it sits, so don’t overdo it.
- Adjust seasonings to taste and serve with crudites or crackers. It looks appealing drizzled with a touch more olive oil and flecked with a more little sea salt and fresh pepper on top.
- You can add a little more oil if you want the spread to be a bit thinner. (Or don’t strain your yogurt cheese quite as long, for a softer product.)
This post is part of the following blog carnivals–check them out for more great recipes and articles:
- Food Renegade’s Fight Back Friday
- Healthy Home Economist Monday Mania
- Hartke Is Online Weekend Gourmet
- Kelly the Kitchen Kop’s Real Food Wednesdays
Filed under: The Food by Jill