My mom is a great cook. I didn’t realize this as a kid, when her focus was on cooking healthy 80s-style meals for her three daughters and aerobics-doing and squash-playing husband. For the most part, my memory clings to the meals I dreaded, and those wondrous packaged foods (Oreos! Fruit Roll-Ups! Wonder Bread!) I wasn’t allowed to have.
Whether she evolved as a cook or my palate did, she turns out amazing dinner parties, but rarely emails with a recipe she insists I must have. My sisters and I all got an email after a meeting last week at which one attendee brought this ‘Greek goddess dip’, the dregs of which were retrieved from the bowl by finger once the veggies and pita chips were gone. “Trust me,” she said, “you want this recipe.” Although I’m already familiar with green goddess dip, I took her seriously.
It turned out this wasn’t your usual Green Goddess, but Greek Goddess, so named for the inclusion of crumbled feta and fresh dill. I don’t make dip often, but it is the season of super-sweet carrots and a plethora of zucchini (the ones I planted at Mike’s mom’s house survived the hail! and are perfoming!) it seemed like a good thing to have sitting in the fridge for lunch at my desk. (And if you’re taking it to go, I like the idea of pouring a bit into a jar, then standing your veggies upright in it, ready to nibble.)
Green Goddess Dip
Adapted from Melissa Clark of the New York Times, who calls it Greek Goddess Dip on account of the feta and dill.
1/2 cup packed fresh dill or watercress
1/2 cup packed fresh mint
1/2 cup packed fresh flat-leaf parsley
1/3 cup packed fresh basil
2 garlic cloves, peeled and crushed
2 green onions, chopped (or 1/4 cup chopped chives)
1 1/2 Tbsp. lemon juice
1/2 cup extra virgin olive oil
1/2 cup crumbled feta
1/2 cup plain Greek yogurt
1/4 cup mayonnaise (optional)
Combine the dill, mint, parsley, basil, garlic, green onions, lemon juice and salt in the bowl of a food processor and pulse until finely chopped.
With the motor running, drizzle in the olive oil. Add the feta and process until smooth; pulse in yogurt. Taste and add more salt, if desired. If you like a creamier, richer dip, add the mayonnaise.
Serve immediately with veggies or pita chips, or refrigerate for up to 4-5 days. (The flavour improves with some time in the fridge.)
Makes about 2 cups.