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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.

Ingredients

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)

Instructions

1. 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.
2. 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.
3. 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.)

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I like to

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use lavender blossoms in this dip. They add a lovely faint purple hint here and there.

The dip is delicious on crackers or with raw vegetables.

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