Greek Goddess Dip
Published February 2, 2010
Andrew Scrivani for The New York Times
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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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
Nutritional analysis per serving (4 to 6 servings)
8 grams carbs; 18 milligrams cholesterol; 323 calories; 16 grams monosaturated fat; 7 grams polyunsaturated fat; 6 grams saturated fat; 31 grams fat; 1 gram fiber; 279 milligrams sodium; 5 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
- Step 2
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.
- Step 3
Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.
Private Notes
Comments
This recipe looks good, but it would be so much easier to make if it included weights (preferably grams, not ounces). It's such a pain to pack chopped herbs in a small measuring cup then scrape them out in to a bowl when you could just tare the scale and add them to the bowl.
why not just eye-ball these herb quantities?.....You really do not need to have such precise measurements for this kind of recipe.
You can cut the garlic pungency by pureeing just the garlic and lemon juice together to start. The acidity of the lemon inhibits the alliinase in the garlic and mellows everything out while leaving the good garlic flavor.
Time to reive this gem! We enjoyed this over the Fourth of July holiday with vegetable dippers and grilled shrimp. I did use anchovies paste in lieu of feta. Better the second day. Followed the suggestion to soak the garlic in the lemon juice. A celebration of flavor and herby zing!
This was wonderful! I used half as much (1/4 cup) oil and 50% more (3/4 cup) yogurt and cheese to make it creamier. I still needed to mix in some oil that separated, but with the additional creaminess, I thought it was perfect.
I generally shy away from recipes that require the use of a food processor. I don't have one owing to limited space. I'm not a total troglodyte though and do have an immersion blender. I love the sound of this recipe and have all the herbs growing outside my back door but would my immersion blender produce a favorable outcome? Thank you.
I think this would work with an immersion blender if you make sure that the container you use for blending is narrow enough that the blender's head is completely submerged in the liquid ingredients. I'd suggest blending all of the ingredients except the feta until they're almost fully processed, adding feta that you've crumbled pretty fine to the mixture, and then doing a final blend.