Kefir is one of those foods whose presence in our home simply makes me feel better. No yogurt for breakfast? That’s okay, there’s kefir. No buttermilk for baking? That’s okay, we’ve got kefir. No cream cheese for dips… you get the point.
It’s so versatile, so easy to make, and makes us feel so good that it may as well be in our pancakes, on top of our fruit, and in our vegetable dip. Take this recipe, for instance. Kefir is strained until thick, combined with lacto-fermented mayonnaise, parmesan cheese, artichokes, and seasonings. What a great way to add more kefir to such a delicious and well-loved dish!
And in our house, we add some garlic because, besides kefir, it’s the other wonderful food that finds its way into just about everything.
Kefir Artichoke Dip
- 1/2 cup strained dairy kefir (consistency of sour cream or slightly thicker)
- 1/4 cup mayonnaise (preferably lacto-fermented mayonnaise)
- 1/2 cup parmesan cheese, shredded
- 1/4 cup yellow onion or shallot, finely chopped
- 14-ounce can artichoke hearts, drained and chopped
- Fresh lemon juice to taste
- Black pepper, freshly ground to taste
- Mix together the strained kefir and mayonnaise.
- Combine with the other ingredients and mix well.
If serving cold, cover and refrigerate for several hours prior to serving to allow the flavors to meld. If a warm dip is preferred, place in an oven safe dish and bake at 350° for 20 minutes.