The official dip of the gods. (Or should be.)
Food writer and recipe developer Melissa Clark of the New York Times has many excellent recipes, not to mention an impressive roster of cookbooks. But her Greek Goddess Dip stands out for its freshness, herby creaminess, and sheer ease. This dip is a cinch to make, and has become a staple in my home year round, especially in the summer months.
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Green Goddess, Meet Greek Goddess
Green goddess dressing is a creamy salad dressing made with watercress, mayonnaise, chives, garlic, tarragon, parsley, and vinegar. This Greek goddess dip is a spin on green goddess, subbing dill for the watercress, and adding tangy, briny feta.
The entire dip only takes five to 10 minutes to make. Just combine it all in a food processor until smooth, and serve chilled with assorted crudité or pita wedges or slices. This Greek Goddess Drip keeps for several days in the refrigerator.
A couple of recipe notes:
- The original recipe calls for optional mayonnaise. I have never used this. I think it is thick enough without it.
- A word about feta. Try to buy a block of fresh Greek or Greek-style feta that is swimming in a pool of briny water, as opposed to the dried crumbles you sometimes find at the grocery store. The block of brined feta will taste creamier and more fresh.
What’s your favorite dip for summer? Share in the comments!
Greek Goddess Dip
- 1/2 cup packed fresh dill
- 1/2 cup packed fresh mint leaves
- 1/3 cup packed fresh basil leaves
- 2 cloves garlic, peeled and sliced
- 2 scallions, white and green parts, sliced
- 1 1/2 tablespoons fresh lemon juice, from half to one whole lemon
- pinch kosher salt, or to taste
- 1/4 cup extra-virgin olive oil
- 1/2 cup good Greek feta cheese, crumbled
- 1/2 cup Greek yogurt
- crudité or pita wedges, to serve
- Place dill, mint, parsley, basil, garlic, scallions, lemon juice, olive oil, and salt in a food processor. Process until finely chopped.
- Add the feta and process until smooth. Add the yogurt and process. Taste for seasoning.
- Serve immediately with assorted crudité, or pita chips or wedges. Can be stored in the fridge, covered, for a few days.
I honestly make this on repeat. Excellent.
This dip is amazing! Love that I can use fresh herbs from my garden to make it… I’ve served this several times recently to friends, and everyone asks for the recipe!
Thanks, Katie! Jealous that you are growing your own herbs. I’ll get on that one of these summers 🙂
I’ve been making this for a few years and was glad to see this here! It really is so good, and healthier than I consider a lot of dips to be because I use just LF Greek yogurt and no mayo.
I made this over the weekend and it was delicious.
This is my family’s absolute FAVORITE dip and my seven year old son (who has some “selective” food preferences) has recently been asking me to make this again. Thanks for posting the recipe!