Greek Goddess Dip

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.

Yield: 4 to 6 servings

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

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. If you like a creamier, richer dip, add mayonnaise and pulse to combine.

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