Stuffed Rose of Sharon
- Reviews 2
Ready In: 10 mins
Serves: 8
Ingredients
- 20 rose of sharon fresh edible flowers
Flower Dip
- 1 cup cottage cheese
- 1⁄2 cup plain yogurt
- 20 rose of sharon fresh edible flowers (petals only, coarsely chopped)
- herbs, and spices of your choice (optional)
Directions
- Remove pistils and stamens from flowers. Set aside.
- Dip:
- Process cottage cheese in blender till smooth.
- Transfer to nonmetallic bowl.
- 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!
- Pipe or spoon the dip into the center of the flower.
- Garnish with chopped petals.
- Cover and refrigerate overnight for best flavor.
- Enjoy!
- Makes about 2 cups.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off