A healthy, tangy and refreshing dip for any occasion. This dip is so good, it works well with our pickled carrots or any combination of raw, seasonal vegetables.

When making dips or fruit smoothies, I always prefer substituting Greek yogurt for milk or sour cream .It’s extremely versatile and Its thick texture and rich taste is both high in protein and low in sodium.

From my house to yours,
Brendan

Orange-Cumin Greek Yogurt Dip
Makes 1 cup

Ingredients:
1 Jar DC’s Orange Cumin Carrots
1 cup Greek-style yogurt
1 tablespoon DC’s Orange Cumin Carrot Brine
1 tablespoon orange zest
1 teaspoon cumin seeds
1 small garlic clove. minced
Salt & freshly ground pepper to taste

Instructions:
Over medium heat, shaking pan occasionally,toast the cumin seeds until they darken and become fragrant.
Transfer to bowl. Set aside until cool. With a morter and pestle or coffee grinder, finely grind the cumin seeds.
In a small mixing bowl, combine the yogurt, brine, orange zest, cumin seeds and whisk: season with salt and pepper. Cover and refrigerate minimum 2 hours.
Serve with DC’s Orange Cumin Pickled Carrots along with your favorite seasonal vegetables.