Greek Goddess Dip

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This Greek goddess dip is stunningly verdant and has a bright herby flavor. The dip 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.

greek

Preparation of Greek Goddess Dip:

Step 1. Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.

Step 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.

Step 4. Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.

Step 5. Enjoy!

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Serves: 4 to 5 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • ½ cup packed fresh dill
  • ½ cup packed fresh mint
  • ½ cup packed fresh parsley
  • ⅓ cup packed fresh basil
  • 2 garlic cloves, chopped
  • 2 scallions, white and green parts, sliced
  • 1 ½ tablespoons freshly squeezed lemon juice
  • Pinch kosher salt, more to taste
  • ½ cup extra virgin olive oil
  • ½ cup crumbled feta cheese
  • ½ cup Greek yogurt
  • ¼ cup mayonnaise, optional
  • Raw chopped vegetables or pita chips, for serving

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