Wild Garlic Dip

It’s wild garlic season here in Germany and I absolutely love it! Every year, I make some old favorites in small bulk, most of it for the freezer, because the season is so short. Come may, it’s already over.

Wild garlic (allium ursinum) is often foraged here, but my favorite spots have been destroyed over the last years. It’s readily available at farmer’s markets though and sometimes even in the bigger supermarkets. For some reason, I never thought about growing it myself, but yesterday my colleague told me that she has it in her garden. She’s going to gift me a plant on monday, which means more room for experiments and

This wild garlic dip is one of my favorites. I use it as a dip for veggies, as a spread for bread, a meat sauce for bbqs, or thinned with a bit of milk or cream as a salad sauce.

You don’t need much, and apart from the wild garlic, it’s all kitchen staples. At least in my kitchen.

  • 200g cream cheese
  • 200g feta or similar (I used a turkish feta style cheese made from cow’s milk)
  • a dash of lemon juice
  • 100g wild garlic
  • 2 tbsp olive oil
  • for later: salt and pepper to taste

Wash and roughly chop the wild garlic. Crumble or cut up the cheese. Fill all the ingredients except the spices into a blender or a high container to use a stick blender.

Blend it all up, then season your dip to taste with salt and pepper. If you use real feta, you probably won’t even need any additional seasoning.

If you’re like me and want to prolong the season a bit, the dip freezes really well.

Enjoy with a bit of crusty bread and raw veggies or alongside a bit of grilled meat.

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