Celebrate Spring With These Two Recipes
Even though we are still getting a few snow flurries here and there, it is officially spring. While we enjoy the longer days, warmer weather and the start of blooming flowers in New England it get us at Best Bee Savvy excited about honey season and working with the bees. To celebrate the tasty treat and the spring season, here are a couple of honey recipes we hope you enjoy. We found these on the National Honey Board website and thought these are to tasty to pass up. So here they are.
Kiwi Rasberry Dip
Ingredients are: 1 ripe kiwi, peeled and diced
- 1/2 cup unsweetened frozen raspberries
- 1/2 cup honey
- 8 oz. low-fat vanilla yogurt
- Fresh fruit, for dipping
In the bowl of a food processor, combine kiwi, raspberries and honey; puree. Stir in yogurt.
Serve with sliced fresh fruit (strawberries, pineapple, watermelon, cantaloupe, honeydew melon, grapes, bananas, etc.)
Of course, you can’t talk about fresh snacks without including crisp garden vegetables, and our Bees in the Herb Garden Dip is just the tasty sidekick to serve with them. This dip is so full of flavor that even the pickiest eater won’t be able to resist!
Bees and Herb Garden Dip
- 1 pint sour cream
- 6 T honey
- 2 T orange juice, thawed, undiluted
- 2 T Dijon mustard
- 1 T creamy-style horseradish
- 2 tsp. rosemary, crushed
- 1 tsp. chervil, crushed
- 1 tsp. basil, crushed
- 3/4 tsp. salt
- 1/2 tsp. white pepper
- 1/4 tsp. garlic powder
- 1/2 cup feta cheese, finely crumbled
Combine all ingredients; mix well.
Refrigerate at least one hour to allow flavors to blend.
Stir before using and serve with vegetables.
We hope that you enjoy these two treats and the spring season.