Stuffed Rose of Sharon

READY IN: 10mins
Recipe by Sharon123

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Top Review by Angela Marie

A ten star recipe. Wow, cooked this for a total of 27 people Thursday Evening at an organization that I belong to. I cook one meal a month for them. This was awesome. I ran out of Edible Flowers. ( I have a big tree) Made it precisely according to recipe and it was simply devine. Beautiful Tasty and very refreshing. I used an old bag of beans to keep them upright in a bowl for serving purposes. Just stuck them into the beans as I filled them BINGO, PERFECT PLATING. Chef Angela Marie

Ingredients Nutrition

  • 20 rose of sharon fresh edible flowers
  • Flower Dip

  • 1 cup cottage cheese
  • 12 cup plain yogurt
  • 20 rose of sharon fresh edible flowers (petals only, coarsely chopped)
  • herbs, and spices of your choice (optional)


  1. Remove pistils and stamens from flowers. Set aside.
  2. Dip:
  3. Process cottage cheese in blender till smooth.
  4. Transfer to nonmetallic bowl.
  5. Stir in yogurt and flower petals. Add herbs and seasonings. I used chopped green onion, fresh basil, thyme, oregano and rosemary, with a dash of Greek seasoning in mine and loved it!
  6. Pipe or spoon the dip into the center of the flower.
  7. Garnish with chopped petals.
  8. Cover and refrigerate overnight for best flavor.
  9. Enjoy!
  10. Makes about 2 cups.

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