Greek Goddess Dip

• 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
• 1/4 cup mayonnaise, optional
• Raw chopped vegetables or pita chips, 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 vegetables or pita chips or cover and store in refrigerator for up to 3 days.

Yield: 4 to 6 servings.

Adapted from the New York Times