Feta, Chive, and Dandelion Dip
Christel GurscheWhen Japanese tourists were asked what impressed them most in Canada, they enthusiastically replied: “The clear blue sky and the meadows full of yellow flowers.” What they meant of course was our abundance of dandelions. If only they knew how well the greens combined with feta and chives.
Feta, Chive, and Dandelion Dip
Ingredients
- 2 cups (500 ml) natural yogurt or kefir cheese
- 1/2 English cucumber
- 1 cup (250 ml) feta cheese, crumbled
- 1/4 cup (60 ml) fresh chives, chopped
- 1/4 cup (60 ml) young dandelion leaves, chopped
- 1/4 cup (60 ml) dandelion petals
- 2 cloves garlic, minced
- 1/2 tsp (2 ml) herbal salt, such as Herbamare or Country Sun
Directions
01
Measure yogurt (or kefir) into a sieve lined with cheesecloth and set it over a bowl. Let drain for about three hours or until yogurt is reduced to one-and-a-third cups (330 ml). Shred the cucumber with skin on. Drain and discard excessive liquid.
02
In a bowl, combine all ingredients. Stir to blend well then taste and adjust seasoning; refrigerate until ready to serve. Serve with baked potatoes or crackers. This dip stores in the refrigerator for up to two days. Serves four.
