Greek Goddess Dip

INGREDIENTS

Yield:4 to 6 servings

• ½cup packed fresh dill

• ½cup packed fresh mint

• ½cup packed fresh parsley

• ⅓cup packed fresh basil

• 2garlic cloves, chopped

• 2scallions, white and green parts, sliced

• 1½tablespoons freshly squeezed lemon juice

• Pinch kosher salt, more to taste

• ½cup extra virgin olive oil

• ½cup crumbled feta cheese

• ½cup Greek yogurt

• ¼cup mayonnaise, optional

• Raw chopped vegetables or pita chips, for serving

  PREPARATION

  1. Step 1

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

  2. 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.

  3. Step 3

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

Recipe by Melissa Clark NY Times