Creamy Green Dandelion and Fresh Herb Dip

Having a versitle recipe for a creamy dip is great in this kind of weather. No need to cook anything, and you can serve with chips or veggies, or fire up the grill and slather on fish, burgers, chicken…

Substitute any greens you like. The blanching step can be omitted if its just too doggone hot to boil water. Just buy tender greens like young spinach, watercress or arugula. Or be bold at the market and pick up a bunch of something that looks like weeds and add a new favorite vegetable to your life.

Creamy Green Dandelion and Fresh Herb Dip

1 large bunch dandelion greens, cleaned of grit
1 cup yogurt
2 T sour cream
1/2 cup Extra Virgin Olive Oil
1 T finely minced garlic
1 cup finely minced, mixed green herbs (like basil, cilantro, dill, and parsley)
juice from 1 lemon
Kosher salt

1. Bring a large pot of salted water to a boil. Drop dandelion greens in and blanch for 1 minute. Drain and rinse under cold water. Squeeze out the excess water and chop fine.

2. In a large bowl, mix together the chopped greens, yogurt, sour cream, olive oil, garlic, herbs and lemon juice. Taste, and add salt, a little at a time until perfectly seasoned. (This step can also be done in the blender or food processor.)

3. Serve with raw vegetable sticks or pita chips.