Thursday, 04 February 2010

• Greek Goddess Dip: Something I Can Actually Make

  
  
  

  I was perusing the newspapers from the past week which had piled high on my coffee table thanks to my hoarding skills and I saw what appeared to be a delicious dip. Deliciously named, this "Greek Goddess" dip in the New York Times Food & Wine section would normally be something I ignored.
  
  Because it was in the Food & Wine section.
  
  Let alone that the process of making many of the recipes in this section of newspaper is often seriously complex, I can never even get to that part because the ingredients are likely a vast assortment of things I've never even heard of. And they're usually chock-full of meat.
  
  But I took a gander anyway just because of the fab title, and it appears that I actually have almost every ingredient in my fridge (And the ones I don't have-I've heard of!), and-needless to say-it's a refreshing meatless dish that looks seriously appetizing!
  
  The recipe calls for:
  
  

  • 1/2 cup packed fresh dill
  • 1/2 cup packed fresh mint
  • 1/2 cup packed fresh parsley
  • 1/3 cup packed fresh basil
  • 2 garlic cloves, chopped
  • 2 scallions, white and green parts, sliced
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • pinch kosher salt, more to taste
  • 1/2 cup extra virgin olive oil
  • 1/2 cup crumbled feta cheese
  • 1/2 cup Greek yogurt (I'm assuming this explains the name "Greek Goddess Dip"-a variation of the popular "Green Goddess Dip" with Greek yogurt, perhaps.)
  • 1/4 cup mayonnaise, optional
  • Raw chopped vegetables or pita chips, or pita, for serving.

  
  1. Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
  
  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.
  
  3. Serve dip immediately with veggies or pita, or cover and store in refrigerator for up to 3 days. Makes 4 to 6 servings.
  
  Would you try this out? What are some of your favorite easy recipes?
  
  

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