Life has been so busy the last few weeks that I’ve found it difficult to make the time for blogging. The last two weekends were consumed with a birthday and then a bridal shower. I’m here just checking in to share this dipping sauce that I created a month ago.
I love discovering new foods and experimenting with well known foods. I got the idea for this sauce at a farmer’s market stand serving a Serrano pepper sauce with lettuce. It was unique, but got me thinking. What if I use a green like kale or dandelion greens instead of the lettuce and punch up the flavor with garlic and green onions?
I would like to have a dipping sauce or dressing that I could whip up with every meal, but since that doesn’t fit my nature of experimentation well I will settle for discovering them as I go.
- 2 Serrano peppers, seeds removed
- 2 garlic cloves
- 2 green onions
- 1 handful dandelion greens (optional)
- 1/2 cup sour cream or Greek yogurt
- 1 Tbs agave nectar
- juice of 1/4 lime
- Milk to make the sauce creamy (as needed)
- Pulse the Serrano peppers, garlic cloves, green onions and dandelion greens in a food processor.
- Transfer the greens to a blender and add the sour cream, agave nectar, and lime juice
- Fully mix all the ingredients in the blender. Add a tablespoon of milk if the sauce is too thick.