Greek Goddess Dip
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- Step 1
Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
- 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.
- Step 3
Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.
Private Notes
Comments
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.
why not just eye-ball these herb quantities?.....You really do not need to have such precise measurements for this kind of recipe.
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.
Used sour cream instead of mayo. Also left out basil (they were out at the grocery store). So very good, could eat it with a spoon!
The flavor was delicious. Incredibly bright and fresh. However, it’s a soup. I used very thick yogurt but the only thickener is 1/2 c of feta. How anyone achieved anything remotely resembling a dip is beyond me.
Made according to directions and it was a little meh...added more feta and salt.,.better. Coated chicken thighs and vegetables and roasted in a 425 degree oven...great repurpose.