Green garlic, sometimes known as spring garlic, are the stalks of the garlic plant that are picked before the bulbs develop. At first glance they look like green onions, but one sniff will distinguish that unmistakable garlicky scent. Green garlic can be used in any recipe where a milder garlic flavor is required. In this recipe I’ve blended them into a dip that won’t leave you with breath that could slay a vampire.
GREEN GARLIC, CORIANDER AND WASABI DIP
Ingredients:
- 1 bunch green garlic, chopped
- 1 bunch coriander, chopped
- 1 small tub of labneh or greek yogurt
- 2 tsp of wasabi
- Juice of ½ a lime, or more depending on taste
- Salt to taste
Preparation:
Place all ingredients in food processor and blend until smooth. Season to taste. Serve with crudités or spooned over baked salmon.
Fantastic!! Will try this. Looks yummy!
Qualification for dummies (The Steward), is labneh the same as greek style yoghurt?
I don’t think so. Labneh is yogurt that has been strained through a cheesecloth. I think greek-style yogurt is made thick.
Ok… thanks. When I first came, I wandered around for months thinking there is no buttermilk in this country. It’s all in a name
I had the same issue! Have you seen my post on scones? I use laban instead of buttermilk.
I’ve got masses of garlic chives (which look a lot like this) in the pots in my garden. I adore any excuse to use sinus-clearing, addictive wasabi too.
Wow, must be nice to have a steady supply! I just mixed this into my eggs to make a green omelet that I suspect Dr. Suess would approve of