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Clean recipe · cooking.nytimes.com

Greek Goddess Dip

This Greek goddess dip is stunningly verdant and has a bright herby flavor. The Greek strain in this dressing comes from using dill in place of watercress. Make it and watch it do a disappearing act on vegetables, pita chips or whatever conduit you can dream up.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Total:
5 min
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Ingredients

  1. ½ cup packed fresh dill
  2. ½ cup packed fresh mint
  3. ½ cup packed fresh parsley
  4. ⅓ cup packed fresh basil
  5. 2 garlic cloves, chopped
  6. 2 scallions, white and green parts, sliced
  7. 1 ½ tablespoons freshly squeezed lemon juice
  8. Pinch kosher salt, more to taste
  9. ½ cup extra virgin olive oil
  10. ½ cup crumbled feta cheese
  11. ½ cup Greek yogurt
  12. ¼ cup mayonnaise, optional
  13. Raw chopped vegetables or pita chips, for serving

Instructions

  1. Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
  2. With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
  3. Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.