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.

Green Goddess Chicken Salad Sandwiches

Green Goddess Chicken Salad Sandwiches 

Avocado forms the base of creamy green goddess dressing in this everyday chicken salad recipe. Made with lots of green herbs, capers and scallions, it’s tangy, vinegary and luxuriously creamy without the addition of any dairy or mayonnaise. Feel free to substitute other tender herbs you have on hand — chervil, chives and tarragon would all nod to classic green goddess dressing. For the chicken, you can roast bone-in, skin-on breasts, use leftover chicken or purchase a rotisserie chicken. Breast meat is more traditional for a chicken salad, but if you love thighs, by all means use them here. Pile the chicken salad onto toasted bread with lettuce and tomato for a standout sandwich, or eat it straight from the bowl with salted crackers or pita chips. 

Yield: 4 servings

½ cup chopped scallions (from 3 to 4 scallions)

½ packed cup coarsely chopped fresh parsley

⅓ packed cup coarsely chopped fresh dill

⅓ packed cup coarsely chopped fresh mint leaves

2 tablespoons drained capers

1 large garlic clove

1 ripe Hass avocado, halved and pitted

2 tablespoons freshly squeezed lemon juice (from 1 lemon)

2 tablespoons white wine or Champagne vinegar

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

3½ cups cooked shredded chicken breast (from a 3-pound rotisserie chicken)

Toasted bread, for serving

In the bowl of a food processor, combine the scallions, parsley, dill, mint, capers and garlic and process until finely chopped.

Add the avocado, lemon juice, vinegar and olive oil. Season with salt and a few grinds of black pepper. Process until smooth, thick and creamy. Taste for seasonings and add more salt and pepper to taste.

Place the chicken in a large bowl. Add about 1 cup of the dressing and toss well, adding more to taste. Serve immediately, sandwiched between slices of toast, with the rest of the dressing on the side, or cover, placing plastic wrap directly on the surface of the chicken salad to prevent browning, and refrigerate for up to 2 days before serving.

Tip: Subbed chickpeas for chicken to keep this vegan and it turned out delightful. The green mixture itself would also make a lovely dip with crackers or pita chips.