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! 🙂
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
Radicchio leaves, carrots, cucumber or other favorite veggies
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
Crisp, tender zucchini sticks are brushed with oil, topped with parmesan and herbs, and roasted to perfection. Totally yummy! I had to make a second batch just for the photos as the first batch disappeared pretty fast. 🙂
4 zucchini, quartered lengthwise
1/2 cup grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves
Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
Serve immediately, garnished with parsley, if desired.
It feels like I’ve been on this Artichoke Dip frenzy now that I look back at our recipes, but then I guess we’ve also been doing this blog for a while! 🙂 Over the holidays I discovered Hot Artichoke and Crab Dip, then I was looking for a very simple baked dip and discovered the awesome Warm Artichoke Dip with only FOUR ingredients, then finally with some tweaking and consulting of multiple recipes, discovered this excellent Spinach, Bacon and Artichoke Dip that I’m posting today.
This recipe is very similar to my Spinach Artichoke Dip with Bacon, with one key difference being that this one calls for sour cream and the other one calls for mayo, and this one uses a mix of cheeses. This recipe has more veggies and less dairy that many similar dip recipes that you’ll find out there, but that’s the way I like it. And you know, with ingredients like cheese, artichoke, spinach, and BACON.. well.. you can’t really go wrong! Enjoy whatever variation you decide on or come up with. 🙂
1 cup shredded mozzarella cheese + more for topping
1/3 cup sour cream
1/4 cup grated fresh Parmesan cheese + more for topping
5 bacon strips, cooked and chopped (an easy way to cook bacon is to microwave between paper towels until crispy)
3 garlic cloves, crushed
1 (14oz) can artichoke hearts, drained and chopped