Kefir is a cultured, fermented milk beverage that tastes a lot like yogurt. I like Turkish "ayran" but can not find it often. So Kefir is the next best drink.-Mike

I usually add a little water, but here are three kefir dips that can be used with vegetables and crackers; spread over fresh vegetables, meat, fish or spread on a sandwich.
Each makes about a cup (240 ml)


Balsamic Beet Kefir Dip
Preheat the oven to 400F (200C)

2-3 large organic beets, peeled and diced (about 4 cups/520 g)
1 tsp. (5 g) ground black pepper
2 Tbs. olive oil
1 cup (240 ml) organic, plain kefir
3 Tbs. (45 ml) balsamic vinegar
1 tsp. (5 g) each: organic honey and fresh thyme leaves

1. Place chopped beets onto a large sheet pan, drizzle with olive oil, and season with pepper.
2. Toss to coast and bake 40-50 minutes, flipping once.
3. Let cool 5-10 minutes.
4. Place beets and remaining ingredients in a food processor.
5. Blend until combined.
6. Season with more pepper to taste.



Kefir Artichoke Dip
1 cup (240 ml) organic, plain kefir
4 ounces (10 g) organic cream cheese, softened
1 tsp. (5 g) capers
1 Tbs. (15 ml) organic lemon juice
1 tsp. (5 ml) Dijon mustard
ground black pepper to taste
3/4 cup (95 g) Parmesan cheese
1 cup (130 g) canned artichoke hearts, drained and chopped.

1. Combine kefir and cream cheese with a hand mixer or blender until smooth.
2. Mix in capers, lemon juice, mustard, and pepper, until well blended.
3. Fold in cheese and artichoke hearts.



Garlic and Avocado Kefir Dip
2 organic garlic cloves
1/2 Tbs. (7,5 ml) olive oil
3 Tbs. (45 ml) organic, plain kefir
2 medium organic avocados
1/2 tsp. (2,5 g) each: organic honey and black pepper

1. Sauté garlic in olive oil over low heat.
2. Remove and let cool.
3. In a blander or food processor, add kefir, avocado, honey, pepper and garlic.
4. Blend until well-combined.
5. Mixture will be thick and airy.


-modified "Live Naturally"

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