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Greek Goddess Dip

From the NY times, here for safekeeping

Ready In:
10mins
Serves:
Units:

ingredients

directions

  • 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.
  • Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days. This also makes a great sauce for cooked vegetables or fish.
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RECIPE MADE WITH LOVE BY

@MarielC
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@MarielC
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"From the NY times, here for safekeeping"
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  1. susan.nathancomcast
    This is a great dip! Fun to make and very tasty. It is a really pretty deep green.
    Reply
  2. MarielC
    From the NY times, here for safekeeping
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