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. Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days. Adapted from the New York Times recipes
Try this delicious and easy recipe recipe for a weeknight dinner or BBQ from Terri-Anne Leske.
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