The thing that makes this Feta Dip unique is the cumin spice. It is creamy and fresh and delicious and wonderful paired with fresh veggies!

Mom tip of the day: I left some stems and leaves on the carrots and asked my kids if they wanted “bunny carrots”? They were so intrigued they ate the carrots up (don’t eat the leaves or stems!). Funny how something slightly out of the ordinary is so interesting! 🙂

Ingredients

• 3/4 cup buttermilk or Greek Yogurt
• 6 oz Feta, crumbled (about 1 1/4 cup)
• 3/4 tsp cumin (optionally for richer flavor – heated in a small skillet until just fragrant)
• 2 tsps. fresh lime juice
• Pepper, to taste
• Olive oil
• Radicchio leaves, carrots, cucumber or other favorite veggies

Directions

• Combine buttermilk, 1/2 cup of the Feta, cumin and pepper in a food processor and process until smooth
• Add remaining feta and pule a few times to combine
• Cover and refrigerate for up to 2 days
• Before serving, stir in lime juice and serve the dip drizzled with olive oil and a sprinkle of black pepper
• Serve with fresh cut veggies