20 rose of sharon fresh edible flowers (petals only, coarsely chopped)
herbs, and spices of your choice (optional)
Steps:
Remove pistils and stamens from flowers. Set aside.
Dip:
Process cottage cheese in blender till smooth.
Transfer to nonmetallic bowl.
Stir in yogurt and flower petals. Add herbs and seasonings. I used chopped green onion, fresh basil, thyme, oregano and rosemary, with a dash of Greek seasoning in mine and loved it!
Pipe or spoon the dip into the center of the flower.
Garnish with chopped petals.
Cover and refrigerate overnight for best flavor.
Enjoy!
Makes about 2 cups.
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