Secret Ingredients
- 20 rose of sharon fresh edible flowers
- 1 cup cottage cheese
- 1/2 cup plain yogurt
- 20 rose of sharon fresh edible flowers (petals only, coarsely chopped)
- Herbs, and spices of your choice (optional)
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Directions
- Remove pistils and stamens from flowers. Set aside.
- Dip:
- Process cottage cheese in blender till smooth.
- Transfer to nonmetallic bowl.
- Stir in yogurt and flower petals. Add herbs and seasonings. I used chopped green onion, fresh basil, thyme, oregano and rosemary, with a dash of Greek seasoning in mine and loved it!
- Pipe or spoon the dip into the center of the flower.
- Garnish with chopped petals.
- Cover and refrigerate overnight for best flavor.
- Enjoy!
- Makes about 2 cups.
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