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Lemon grass dips

From Good Food Live
Lemon grass adds its distinctive citrus fragrance to two tasty dips in Birgit Erath's simple recipe

Lemon grass dips

Method

1. Purée the lemon grass in a food processor. Place the lemon grass puree in a cheesecloth or muslin square and squeeze firmly, extracting and reserving the lemon grass oil.

2. Add a teaspoon of the lemon grass oil and a tablespoon of olive oil to the sour cream. Add the chives and mix well.

3. Add a teaspoon of the lemon grass oil to the yogurt. Add the chilli and mix well.

4. Serve the two dips with tortilla chips.

5. Store the remaining lemon grass oil for future use.

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Serves: 4-6

Prep: 10 min

Ingredients
12 lemon grass stalks, roughly chopped
2 tbsp Olive oil
150ml Yogurt
150ml sour cream
small bunch of chives or chervil, finely chopped
1 small red chilli, finely chopped
Tortilla chips, to serve