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Green Goddess Dip

Yields1 Serving

 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)

Combine the dill, mint, parsley, basil, garlic, green onions, lemon juice and salt in the bowl of a food processor and pulse until finely chopped.


With 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.


Serve immediately with veggies or pita chips, or refrigerate for up to 4-5 days. (The flavour improves with some time in the fridge.)