Greek Goddess Dip
A feta and dill Mediterranean twist on green goddess dip, adapted from Melissa Clark.
Servings: 2 cups dip
Ingredients
- 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
Instructions
- 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.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
