INGREDIENTS:
1/2 cup packed fresh dill1/2 cup packed fresh mint
1/2 cup packed fresh parsley
1/3 cup packed fresh basil
1 garlic clove, chopped
2 scallions, white and green parts, sliced
1 1/2 tablespoons freshly squeezed lemon juice
Pinch kosher salt, more to taste
1/4 cup Terra Creta Estate PDO Kolymvari Extra Virgin olive oil
1/2 cup crumbled Epiros Original Greek Feta
1/2 cup Delta Genuine Greek yogurt
Raw chopped vegetables or pita chips, for serving
HOW TO
Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
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.
Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.
Adapted from the New York Times recipes