1 3/4 cup plain Greek yogurt
3 tablespoons minced fresh dill
1/4 cup crumbled feta
for the ranch mix:
1 1/2 tablespoons dry buttermilk*
1 teaspoon dried parsley
1/2 teaspoon freeze-dried chives
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon dried onion
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
freshly ground black pepper
Place all ingredients, including the ranch mix, in a medium bowl and stir to combine all ingredients until fairly smooth. Refrigerate 20 minutes prior to serving.
*look for this in the baking aisle
I’ve been cooking a lot lately but it’s all been dishes too heavy to post in May or food that is terribly unphotogenic. So frustrating when you are trying to keep with a regular posting schedule as you move into the 15th year of this blog!
Today I made myself a mortadella sandwich and since I had some of these sesame Pressels I thought I’d make some dip for fun. I’ve been obsessed with feta and dill lately so I thought I’d combine them with some Greek yogurt and homemade buttermilk ranch mix. So good and creamy with a bit of a tang. Perfect for your next lunch, snacktime or picnic.