Kefir Dips and More

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"