Digestive Hope Dip with Mint and Lemon Recipe

Dip with Mint and Lemon  
  • High speed blender
  • Small jar to store cream cheese
  • 250 g kefir cream cheese
  • ¼ cup mint leaves
  • ½ cup lemon juice
  • ¼ clove garlic, peeled and minced
  • Salt and Pepper to taste
Step 1:

Combine ingredients in blender and mix on high for 2 minutes or until smooth

Step 2:

Serve with vegetable sticks as a light tangy dip or store in jar in refrigerator


Remember to always keep the left over whey when making kefir cream cheese. Whey has been used through history as a tonic to aid digestion and to support the immune system. It contains valuable amino acids as well as the lactobacillus bacteria present in the milk kefir ferment. You can use whey in place of buttermilk and for all types of baking including sourdoughs, cakes, muffins and pancakes. Don’t throw this precious resource away!

Little Mashies recipe book