Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, mustard green dip. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mustard green dip is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Mustard green dip is something which I’ve loved my entire life.
Let me tell you-I'm crazy about all things green. And this mustard greens dip is no exception. View top rated Mustard green dip recipes with ratings and reviews.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mustard green dip using 4 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Mustard green dip:
- Prepare 1 bundle mustard green
- Make ready 1 teaspoon salt
- Take 2 (16 oz) labneh strained yogurt
- Take 2 tablespoon olive oil
Mustard greens produce guide and recipes from Martha Stewart, including braised and Avoid any mustard greens that are wilted or yellowish. The smaller the leaves, the more tender they will be. This cheesy dip is brimming with artichoke hearts and collard greens. A dash of mustard gives it View image.
Steps to make Mustard green dip:
- Wash mustard green really good drain
- Chopped it fine
- Add the salt on top and start rub and squeeze as hard you can to get out the sour juice of it
- Squeeze it hard add labneh to it and mix olive oil on top
- Let it set in the fridge for 3 days enjoy as side dip with vegetables or pita chips
Hot Greens Dip. this link is to an external site that may or may not meet accessibility. Rinse mustard greens and remove tough stems. Dip your finger into the water and wet the top half of the wrapper edge. Fold the wrappers over the filling and press. Dip the trimmed beans into the batter, letting the excess run off. (A slotted spoon or spider is useful here.) Carefully lower them into the hot oil in small batches, so that they do not stick together.
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