Greek Goddess Dip

February 11, 2018

Greek Goddess Dip

INGREDIENTS

1/2 cup packed fresh dill

1/2 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





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