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.

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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    433 calories; 44 grams fat; 6 grams saturated fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 6 grams protein; 27 milligrams cholesterol; 355 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

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.

5 minutes