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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From the NY times, here for safekeeping Ingredients:
1/2 cup packed fresh dill |
1/2 cup packed fresh mint |
1/2 cup packed fresh parsley |
1/3 cup packed fresh basil |
2 garlic cloves, chopped |
1 1/2 tablespoons fresh lemon juice |
1 pinch kosher salt, more to taste |
1/2 cup extra virgin olive oil |
1/2 cup crumbled feta cheese |
1/2 cup greek yogurt |
1/4 cup mayonnaise (optional) |
Directions:
1. Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
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. Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days. This also makes a great sauce for cooked vegetables or fish.
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