Goddess In the Kitchen!

The New York Times published a wonderful guide to great snacks to prepare for Superbowl Sunday! Although tomorrow's dish that I cook will be Chicken Jambalaya in honor of the New Orleans Saints, I had to make something to snack on as well! There was a fantastic recipe for Greek Goddess Dip. After reading the recipe just yesterday, I knew I had to make it; the number of herbs in it was just irresistible. It took me all of ten minutes to make from start to finish. Although the dip itself does not contain traditional tailgating flavor, it is still absolutely delicious and would go wonderfully with any kind of pilsner beer. I made a few changes to make it a little healthier, so enjoy!

Greek Goddess Dip (courtesy of The New York Times)

Ingredients:

1/2 cup fresh packed dill

1/2 cup fresh packed parsley

1/3 cup fresh packed basil

2 garlic cloves, chopped

2 scallions, white and green parts only

2 tablespoons freshly squeezed lemon juice

pinch of Kosher salt, to taste

1/2 cup of extra virgin olive oil (I used 1/4)

1/2 cup of crumbled feta (I used lowfat)

1/4 cup mayonnaise, optional (I used lowfat mayo and added 1 cup for extra creaminess)

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.