Thistle Stalks with Hazelnut Butter Dip
Sweeter than celery once you get past the spines.
INGREDIENTS | SERVES 6
½ cup hazelnut butter (or other nut butter)
¼ cup plain yogurt
3 tablespoons honey
2 teaspoons sesame oil
½ teaspoon lemon juice
12 thistle stalks, peeled and cut in half lengthwise
1. In a large bowl combine the hazelnut butter, yogurt, honey, sesame oil, and lemon juice. Mix until smooth.
2. Fill thistle stalks with dip and serve.
