Greek Goddess Dip

By Melissa Clark

Greek Goddess Dip
Andrew Scrivani for The New York Times
Total Time
5 minutes
Rating
5(4,721)
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
  • ½cup packed fresh dill
  • ½cup packed fresh mint
  • ½cup packed fresh parsley
  • ⅓cup packed fresh basil
  • 2garlic cloves, chopped
  • 2scallions, white and green parts, sliced
  • 1½tablespoons freshly squeezed lemon juice
  • Pinch kosher salt, more to taste
  • ½cup extra virgin olive oil
  • ½cup crumbled feta cheese
  • ½cup Greek yogurt
  • ¼cup mayonnaise, optional
  • Raw chopped vegetables or pita chips, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

323 calories; 31 grams fat; 6 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 5 grams protein; 279 milligrams sodium

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
4,721 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.

VG

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

Laura

Does one remove the stems from the herbs first?

Kendall

MAKE AHEAD OF TIME. It's SO delicious but I found that letting it sit in the fridge overnight really helped firm it into a dip and make the flavor pop. To help with the runny-ness of serving it the same day, I reduced the amount of olive oil and added some extra herbs. Also left out the mayo, due to preference. Looking forward to making again! SO YUM.

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