Step 1

Add the sour cream, crumbled Feta Cheese, minced garlic, 2 T olive oil, lemon juice, and coarse ground black pepper, to the food processor that's fitted with the steel blade.

Step 2

Process the dip until it's mostly smooth, or with a few chunks if you prefer it slightly chunky. That took less than a minute with the Cuisinart Food Processor I used.

Step 3

Put the dip in a serving dish and drizzle with the other tablespoon of olive oil and sprinkle with Sumac.

Step 4

Serve dip with vegetables, low-carb pita bread, or crackers.

Step 5

Dip will keep in the fridge for at least a week. (It will probably last longer, but mine was gone by then.)