Feasting on Lilacs

Did you know that in addition to bringing us springtime beauty and deliciously scented air, lilacs are also edible!  This year, during the short but sweet lilac season, harvest some blooms and enjoy them on your plate as well in a vase on your table.  This beautiful lilac recipe is thanks to Purple Shutter Herbs in Winooski, Vermont for the original inspiration.  I included chives, since they are also so abundant this time of year. Enjoy their cleansing green stems (with similar medicinal qualities of onions and garlic) as well as their delightful purple flowers. Just love feasting on what grows right outside my kitchen!

Savory Lilac Dip

  • 1/4 cup lilac flowers, rinsed
  • 1/2 cup cottage cheese, drained
  • 1/4 cup lemon yogurt (or plain yogurt with a squirt of lemon juice)
  • 1/4 cup fresh chives, chopped
  • 1 teaspoon salt
  • freshly ground pepper to taste
  • 1/4 teaspoon minced garlic
  • curry powder and/or lemon zest to taste

Wash, clean and pick each lilac flower off the stem and set aside.  Combine cottage cheese, yogurt, salt, pepper, garlic and any additional spices together in a blender to a smooth consistency.  Gently fold the chives and lilacs into this creamy mixture.  Cover and chill from 2-8 hours, to allow the flavors to develop.

Garnish with additional lilacs and chives.  Best served at room temperature with vegetable sticks, tortilla chips, pita bread or whole wheat crackers.  Enjoy this beautiful and refreshing dip on a warm spring evening.

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