Green Goddess Dip

green goddess 3
green goddess 3

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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