#feta
LET'S GET COOKIN'
This fresh and healthy yogurt-veggie dip goes great with pita bread, crackers, or sliced veggies. Keeps well in your fridge for a few days, too. Inspired by My Kitchen Addiction's Radish Dip with Cilantro and Queso Fresco. 
We made an early Summer veggie bowl a few months ago, and it was such a huge hit around here that we decided to make that a seasonal thing. Like it's predecessor, add whatever you have on hand, but for this version we used roasted beets, eggplant and cherry tomatoes with steamed kale as the base, and made a peach vinaigrette to top it all. Add cooked black beans or steamed brown/wild rice to make it a complete meal.
