Thanks to the New York Times for this recipe, one of our team members gave the recipe a shot over the week and the whole family loved it!
He recommends not add all the greek yogurt in at one time because it was a bit overpowering for him, he cut the bitterness with mayonnaise. Pair with toasted pita (below) and freshly cut veggies!
Give this recipe a shot to sneak a powerful punch of herbs into your kids’ diet!
½ cup packed fresh dill
½ cup packed fresh mint
½ cup packed fresh parsley
1 – 2 tablespoons EVOO
½ cup packed fresh basil
2 garlic cloves, chopped
2 scallions, white and green parts, sliced
1 ½ tablespoons, fresh squeezed lemon juice
Pinch Kosher salt (to taste)
½ cup crumbled feta cheese
½ cup Greek yogurt
¼ cup mayonnaise (Optional)
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 olive oil until incorporated. Add feta and process until smooth; pulse in yogurt (taste along the way, we noticed this is a bit overpowering)
Taste dip and ass more salt and mayo if desired. If you like a creamier, richer dip, add mayonnaise, and pulse to combine.