It’s BBQ season, I’m cooking and eating outside most of the time, and therefore not much happens in my kitchen. There’s salads and dips, and the occasional burger bun, but that’s about it.

Today, I made a variation of Ulli’s not so secret dip, using stuff from the fridge that needed to go and a big handful of flowering chives from the garden. Yes flowering chives. The flowers are edible and have a sweet, oniony flavor. I really love the purplish/pink addition to the white and green dip. It looks great and tastes fantastic.

I used

• about a cup of cultured cream
• about a cup of sour cream
• a big bunch of chives including flowers
• salt and black pepper
• a dash of lemon juice

Remove the flour stems and separate them from the rest of the chives. They’re much harder than the chives and don’t really taste that great anymore.

Mix the dairy with the lemon juice and the seasoning, chop the chives and pinch the flowers tightly at the stem end to remove the tiny blossoms.

Save a few rolls of chives and some flowers. Then mix everything thoroughly, season well with salt and pepper, and chill the dip for about half an hour before serving, so the flavors can develop. Season again to taste right before serving.

The dip is great on savory crêpes or pancakes, with potato wedges, on roasted bread, or alongside a bbq skewer.

Enjoy!