As soon as the winter days begin to warm up and signs of spring start to arrive, the first thing I do is run to the garden to see if I can see any chives peeking through the cold soil. It’s usually mid-March, and there is nothing quite like seeing those tiny bright green stalks poking out of the ground! I start cutting them as soon as I can! It is now April, and the spring weather has been hit and miss. Snow is still occasionally falling, however there is nothing that can get in the way of me and the chives!
I wanted to share with you a dip I make with fresh herbs, and it is delicious with chives at this time of the year. My kids are obsessed with dip lately – every food item needs to be accompanied by dip… veggies, crackers.. you name it, and they want a dip for it! This dip is great for two reasons: One, I always have ingredients on hand to make it, and two, it’s a very healthy dip. Minimal ingredients and no preservatives = a dip that parents can feel comfortable giving to their kids on the daily!
The bonus recipe in this blog post is a meat kebab! My kids aren’t the biggest of meat eaters, however when I put it on a stick and give them a dip to go with it, they will gobble it up! It’s a win for everyone!Print
Chive Yogurt Dip… and BONUS Recipe: Kebabs!
The inspiration for these recipes are my kids! They will eat anything with a dip! They will also eat anything that looks fun on a stick! This yogurt chive dip has freshly chopped chives from the garden – it is so delicious! I also love that my kids are dipping their favourite foods into a dip with minimal ingredients and no preservatives. Parenting win!
3/4 cup of plain Greek Yogurt
2 Tbsp freshly chopped chives
2 cloves of garlic, finely chopped
1 Tbsp lemon juice
Dash of salt
1 lb. ground chicken
1 lb. ground turkey
1/2 cup rolled oats
1/2 sweet bell pepper (any colour)
1 small onion
1 clove of garlic
1 tsp smoked paprika
1 tsp Italian seasoning
1 tsp garlic powder
Dash of salt and pepper
To make the dip: In a bowl, combine the yogurt, chives, garlic, and lemon juice. Stir well. Cover, and keep in the fridge. This dip will keep up to 5 days in the fridge – but it won’t last that long! Use it as a dip for anything! My kids love it with veggies, crackers, and meat kebabs. It also makes a great spread on a pita or sandwich.
To make the meat kebabs: Preheat oven to 375 F. In a mini food processor, add the bell pepper, onion and garlic clove. Process until everything is finely chopped, almost like a paste. Add the mixture to a bowl, along with the turkey, chicken, egg, oatmeal and spices. Mix together with your hands. Take a small handful of the meat mixture and work it around a bamboo skewer (I soak the skewers in water first to prevent them from burning while they cook). Repeat until you have used all of the meat mixture – this recipe usually makes 12-14 skewers. Place the kebabs on a lined baking sheet, and cook in the oven for about 25 minutes (I flip them halfway through). Serve with Yogurt Chive Dip and enjoy!
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