Greek Goddess Dip

Tastes very much like Greek Tzatziki sauce, but packed with herbs.  Addictive for sure.

Ingredients

½ cup packed fresh dill

½ cup packed fresh mint

½ cup packed fresh parsley

⅓ cup packed fresh basil

2 garlic cloves, chopped

2 scallions, white and green parts, sliced

1 ½ tablespoons freshly squeezed lemon juice

 Pinch kosher salt, more to taste

½ cup extra virgin olive oil

½ cup crumbled feta cheese

½ cup Greek yogurt

¼ cup mayonnaise, optional

 Raw chopped vegetables or pita chips, for serving

Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.

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. Refrigerate for at least an hour so that all the flavors come together.

Serve with vegetables or pita chips. Store in refrigerator for up to 3 days.

Recipe adapted from NY Times