Wild Dandelion Wine Jelly Dip
Sauté the white part only from one leek in 1 tsp canola oil, with 1/4 tsp salt.
When soft, stir in one crushed clove of garlic, and sauté for a further minute.
Cool. Combine with 250g cream cheese, 2 tablespoons Wild Dandelion wine Jelly and 1 tsp chopped fresh thyme.
Serve with vegetable crudité or crackers.
Note: For an alternative to dairy use Tofutti. For those who are lactose intolerant.