Greek Goddess Dip

By Melissa Clark

Published February 2, 2010

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
5(4,774)
Comments
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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.

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Ingredients

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

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

8 grams carbs; 18 milligrams cholesterol; 323 calories; 16 grams monosaturated fat; 7 grams polyunsaturated fat; 6 grams saturated fat; 31 grams fat; 1 gram fiber; 279 milligrams sodium; 5 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.

  2. Step 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. Step 3

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

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Ratings

5 out of 5
4,774 user ratings
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Comments

Ellen N.

This recipe looks good, but it would be so much easier to make if it included weights (preferably grams, not ounces). It's such a pain to pack chopped herbs in a small measuring cup then scrape them out in to a bowl when you could just tare the scale and add them to the bowl.

john

why not just eye-ball these herb quantities?.....You really do not need to have such precise measurements for this kind of recipe.

Mark

You can cut the garlic pungency by pureeing just the garlic and lemon juice together to start. The acidity of the lemon inhibits the alliinase in the garlic and mellows everything out while leaving the good garlic flavor.

Millette

Such a SENSATIONAL recipe created by Melissa Clark, it is literally the BEST of Summer accompaniment with your grilled meats & vegetables. Cheers everyone….. Cheers to everyone.

Claudine

I did not cook this. I ate it: a friend brought it over as an app and its was amazing! I will make it in the future...

VG

The garlic is overwhelming. What a shame after all of that effort, that the dip is too sharp.

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