Sour cream and chive dip
This dip goes really well with baked potatoes but is equally good for dipping crunchy vegetables.
The flower heads are spectacular and taste as good as, if not better than, the green chives.
For a really stunning presentation, serve the dip in a deseeded bell pepper that has had the top sliced off. You can also serve carrot sticks in them (see photo, right).
- Mix the sour cream into a bowl
- Stir in the chopped chives
- Crumble two of the flower heads into florets and sprinkle these over the top
- Garnish with the remaining flowerhead
Refrigerate until use. Serve chilled.
Add in 2 cloves of garlic (peeled and crushed) together with a little lemon juice.
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