Rating: 3 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
  • 7 Ratings
Charlyne Mattox

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Credit: Anna Williams

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

72 calories; fat 5g; saturated fat 4g; cholesterol 22mg; sodium 260mg; protein 4g; carbohydrates 2g; sugars 2g; calcium 135mg.
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