This is my new favorite dip to make during the summer! Between the fresh herbs, the feta cheese, and the lemon juice, it’s so, so delicious. It’s perfect for veggies, chips, potato wedges, pita — all of the things. You can also use it as a salad dressing, or drizzle it on sandwiches. You can use full fat or reduced fat Greek yogurt depending on your preferences and what you have available. I haven’t tried this yet, but it would be delicious as a condiment for grilled flank steak as well. Maybe I’ll try that next! I adapted this recipe from a NYT recipe earlier this summer, and I have been making it for parties ever since. I hope that you give it a try!
Greek Goddess Dip
Ingredients
- 1/2 cup mint
- 1/2 cup parsley
- 1/3 cup basil
- 3 garlic cloves chopped
- 2 scallions chopped
- 1/3 cup olive oil
- 1/2 cup feta
- 1/2 cup Greek yogurt
- 1 1/2 tbs lemon juice
- 1/2 tsp pepper
- 1/4 tsp salt or more to taste
Instructions
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Chop your herbs, scallions, garlic, and spices in your food processor.
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Add in the other ingredients and pulse until smooth.
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Serve with veggies, toasted pita, potato wedges, or whatever your heart desires!
Modifications
Want a thinner dressing? Use 1/2 cup of olive oil instead
Trying to spice it up? Add a jalapeno to the mix!