Green Goddess Dip

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.

  • Makes: Makes about 2 cups.


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

pinch salt

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.)


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