Monday, 12 April 2010

Wild garlic dip

Inspired by the time of year - and invariably returning from woodland walks with one hand full of broad-leaf wild garlic - here's a recipe that's quick and lovely:

10 leaves wild garlic
1 pack cream cheese or quark or yoghurt (200g)
1 squeeze lemon juice
salt to taste

Pick off individual large leaves of wild garlic - ideally away from dog walking routes - wash thoroughly and chop (I use scissors). Mix with other ingredients and refrigerate overnight to bring out the best of the flavours. Serve as a dip with crudites and breadsticks, or on toast topped with smoked salmon. Watered down, leftovers make a great salad dressing.

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