Creamy Feta and Cumin Dip With Winter Crudités

feta-cumin-dip-crudites
Photo by Anna Williams
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 72 calories
    • Fat 5 g
    • Sat Fat 4 g
    • Cholesterol 22 mg
    • Sodium 260 mg
    • Protein 4 g
    • Carbohydrate 2 g
    • Sugar 2 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 135 mg

Cook the cumin seeds in a small skillet over medium heat, stirring, until fragrant, 1 to 2 minutes. Transfer to a food processor and pulse twice to chop lightly. Add the buttermilk, ½ cup of the Feta, and ¼ teaspoon pepper and process until smooth, 20 to 30 seconds. Add the remaining ¾ cup of Feta and pulse twice to combine. Cover and refrigerate for up to 2 days.

Before serving, stir in the lime juice. Serve the dip drizzled with olive oil and a sprinkle of black pepper alongside the vegetables.

Ingredients

  1. Check ¾ teaspoon cumin seeds
  2. Check ¾ cup buttermilk
  3. Check 6 ounces Feta, crumbled (about 1¼ cups)
  4. Check black pepper
  5. Check 2 teaspoons fresh lime juice
  6. Check olive oil, for serving
  7. Check radicchio leaves, broccolini or broccoli, carrots, and cauliflower florets, for serving

Directions

  1. Cook the cumin seeds in a small skillet over medium heat, stirring, until fragrant, 1 to 2 minutes. Transfer to a food processor and pulse twice to chop lightly. Add the buttermilk, ½ cup of the Feta, and ¼ teaspoon pepper and process until smooth, 20 to 30 seconds. Add the remaining ¾ cup of Feta and pulse twice to combine. Cover and refrigerate for up to 2 days.
  2. Before serving, stir in the lime juice. Serve the dip drizzled with olive oil and a sprinkle of black pepper alongside the vegetables.