Dips

Blue cheese and walnut kefir dip 

INGREDIENTS:

1 cups MO’s Kefir

2 tablespoons blue cheese, crumbled

¼ cup walnuts, toasted and finely chopped

Sea salt and freshly ground black pepper to taste

 

INSTRUCTIONS:

Combine all the ingredients and mix well in a blender.

Cover and refrigerate for several hours prior to serving to allow the flavours to meld.

Use as a spread OR serve as with crackers.

Sundried tomato, basil and peanut dip

INGREDIENTS:

1 cups MO’s Kefir

¼ cup peanuts, toasted and chopped

¼ cup sun-dried tomatoes, chopped

¼ cup basil leaves, chopped

¼ cup onions, sliced

1 garlic clove, grated

Sea salt to taste

 

INSTRUCTIONS:

 

Add a teaspoon of oil in a small pan. Sauté the onions on medium heat for 4 to 5 minutes and set aside to cool.

Combine all ingredients together. Mix well in a blender.

Cover and refrigerate for several hours prior to serving.

Use as a spread OR serve with potato chips.

Kefir Garlic Dill Dip

INGREDIENTS:

1 cups MO’s Kefir

¼ cup cashew nuts

2 Tablespoon dill, minced

1 garlic clove, minced

½ lemon, Juiced

½ teaspoon sea salt

pinch of freshly ground black pepper

 

INSTRUCTIONS:

Combine all ingredients together. Mix well in a blender.

Cover and refrigerate for several hours prior to serving.

Serve with crackers or veggie sticks.

 

 CHEF NACHIKET OF CELLAR DOOR HOSPITALITY: KEFIR, WALNUT & SUNDRIED TOMATO DIP

 

Kefir Chilli Garlic Peanut Dip

INGREDIENTS:

1 cups MO’s Kefir

1/2 cup unsalted peanuts

!/2 cup onions, chopped

2 garlic clove, minced

1 large dried red chilli, deseeded and chopped

¼ teaspoon cumin powder

¼ teaspoon coriander powder

¼ teaspoon cinnamon powder

½ teaspoon sea salt

pinch of freshly ground black pepper

 

INSTRUCTIONS:

Combine all ingredients together. Mix well in a blender.

Cover and refrigerate for several hours prior to serving.

Serve with crackers or veggie sticks.