Greek Goddess Dip (courtesy of The New York Times)
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)
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.