From blog post: (Greek) Green Goddess Dip
September 1, 2015
Adapted from Melissa Clark of the New York Times, who calls it Greek Goddess Dip on account of the feta and dill.
1/2 cup packed fresh dill or watercress
1/2 cup packed fresh mint
1/2 cup packed fresh flat-leaf parsley
1/3 cup packed fresh basil
2 garlic cloves, peeled and crushed
2 green onions, chopped (or 1/4 cup chopped chives)
1 1/2 Tbsp. lemon juice
1/2 cup extra virgin olive oil
1/2 cup crumbled feta
1/2 cup plain Greek yogurt
1/4 cup mayonnaise (optional)
1Combine the dill, mint, parsley, basil, garlic, green onions, lemon juice and salt in the bowl of a food processor and pulse until finely chopped.
2With the motor running, drizzle in the olive oil. Add the feta and process until smooth; pulse in yogurt. Taste and add more salt, if desired. If you like a creamier, richer dip, add the mayonnaise.
3Serve immediately with veggies or pita chips, or refrigerate for up to 4-5 days. (The flavour improves with some time in the fridge.)