GREEK GODDESS DIP

GREEK GODDESS DIP

• 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

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.