HERB + OLIVE KEFIR DIP
I generally avoid dairy, as my body has more difficulty breaking it down. However, I will indulge in a bit of dairy from time to time and when I do, I normally opt for goat or sheep's milk, as they are generally easier to digest. When it comes to digestibility, buffalo milk has a similar profile to that of goat and sheep's milk.
After tasting this delicious, grass-fed buffalo milk kefir (and with summer snacks in full swing), I decided to make a dip using kefir as the base.
The dip is rich and creamy, with a bit of tang from the citrus, and it pairs beautifully with grilled or roasted vegetables, or try it with some root vegetable chips. What I also love about this dip is that it is made up a fermented dairy, which means it contains beneficial bacteria. We need good bacteria in our guts to crowd out the bad bacteria and to help with proper digestion.
This dip is also incredibly versatile: switch up your add-ins and flavours (try caramelized onions or roasted garlic), thin out the dip for a salad dressing, or even try it as a marinade.
MAKES ABOUT 1 CUP
1/2 c. grass-fed buffalo milk kefir
1/4 c. mixed olives, finely minced
1/4 c. fresh parsley, finely minced
juice of 1/2 lemon
1/2 tsp. fine sea salt
freshly ground pepper
drizzle of lemon olive oil
finely chopped parsley, for garnishing
micro greens, for garnishing (optional)
1. In a small bowl, combine the kefir, olives, parsley, and lemon juice. Stir until mixed well.
2. Season with salt and pepper. Taste, and adjust seasonings accordingly.
3. Drizzle with olive oil and top with parsley and micro greens.