The piquant combination of herbs and spices make this dip perfect with any vegetable crudités or on any chip or cracker.

Coriander Powder, Crushed Red Pepper Flakes, Cumin Ground, Orange Peel Zest Granulated, Peppermint Leaves

8 ounces Feta Cheese, crumbled
1/2 cup plain yogurt, low fat or whole milk
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon orange peel zest
1 teaspoon dehydrated peppermint leaves
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh Italian flat leaf parsley leaves

Place the feta cheese in a small mixing bowl and using a fork, mash until it starts to come together but is still chunky.  Add the yogurt and mix until combined but still chunky.  Add the remaining ingredients, except the parsley, and mix well.  Transfer to a serving bowl and serve immediately, garnished with parsley, or cover and refrigerate up to 2 days.

Yield: about 1 cup
Level of Difficulty: 2
Time: 10 minutes