Greek Goddess Dip

This recipe looks good, but it would be so much easier to make if it included weights (preferably grams, not ounces). It's such a pain to pack chopped herbs in a small measuring cup then scrape them out in to a bowl when you could just tare the scale and add them to the bowl.

why not just eye-ball these herb quantities?.....You really do not need to have such precise measurements for this kind of recipe.

I suggest halving the amount of olive oil. It just kept separating from the dip and sitting on the top. Otherwise it is wonderful

You can cut the garlic pungency by pureeing just the garlic and lemon juice together to start. The acidity of the lemon inhibits the alliinase in the garlic and mellows everything out while leaving the good garlic flavor.

Rather than serve this immediately, I recommend chilling it well. It's delicious and perfect for a hot summer evening. I added some fresh tarragon because it's in my garden. The herbs can be varied depending on what's available but those listed here are excellent!

Definitely cut the olive oil to 1/4 cup but otherwise an excellent recipe. Used it for Thanksgiving appetizer with crudites and everyone loved it.

I made it exactly as stated (with the full amount of evoo and mayo) and felt the 2 cloves of garlic made it too sharp. I would cut back to 1 garlic clove. It got rave reviews (except for the garlic) and I'm definitely putting it in my rotation. Be sure to let it chill first.

I disagree. The olive oil is needed to keep the herbs moist, creamy and in unison with the overall flavor. You just need to give it a stir when it rises to the top.

We really enjoyed this dip with the mayo included. To temper the bite of the garlic, just mince it and let it sit in the lemon juice for about 10 minutes before adding it to step 1. Serve chilled with Trader Joe's Reduced Guilt Pita Chips with Sea Salt and crudités.

Substituted Taragon for the Dill and Goat Cheese for the Feta. Did not use mayonaise. Made a double batch for a party of 20. Everyone fell in love with this dip but as there were many other apps, ended up with a full batch leftover. Two days later for a party of 6 I used the leftover full batch of greek goddess dip like a pesto over penne with chicken, sun gold and green zebra tomatoes, red peppers, and onions, all roasted on the grill. Tasted just as spectacular in this pasta. Will make again.

If you are dairy intolerant, sub soft tofu for the cheese and yogurt and add the traditional anchovy or tsp of fish sauce. The anchovy replaces the tang of the fermented dairy items.

We love this dip! Dairy doesn't work for me, so I substituted an avocado for the yogurt and four anchovies for the feta.

Perfect essentially as dictated. I did not get any oil separation, but then I used more herbs than called for (not double, but perhaps 1/3 more). Added chives to the mix. Used the mayo. We ate it with crisp, raw veggies that had been soaked in cold water for an hour. It was delicious. If you want to tamp down the garlic, I suggest cooking the cloves slightly rather than cutting the amount back. The garlic is a pivitol part of the flavor balance.

I put all the herbs whole in my food processor and didn't chop any to save on prep time, and just ran my food processor longer. This worked great!! Once you add the feta, you can also start to see if you need a little more EVOO. I made ahead, and the flavors got even better overnight, and the dip thickened too, which is helpful. Definitely recommend making this!

I am not a huge fan of mint, so used cilantro instead and it was wonderful (along with basil, parsley, and dill). And I agree about eyeballing the measurements. I did not put any of my ingredients in a measuring cup and tasted along the way; it turned out great!