Green Goddess Feta Dip
Green Goddess Feta Dip- This creamy dip that pairs well with everything is loaded with fresh herbs and savory feta cheese.
December 8, 2023 by Nicole Collins
Today, we’re making Green Goddess Feta Dip!
It’s Day 8 in our 12 Days of Dips series! And today, we’re mashing up two of my all time favorite sauces into one super sauce. The final result is this creamy, dreamy, herby, savory, heavenly spread that tastes good on just about anything. It was also the all time favorite pick of the series from my taste testers. So, you’re in for a good one today!
This dip combines my green goddess dressing with the creamy feta dressing that I use in my roasted potato salad. Here’s the funny thing. I have over 600 recipes on my website, and I do not remember what all of them are. So sometimes I just scroll my catalog, and I find a beloved recipe that I’ve forgotten all about. (We know my memory is already questionable, at best.) So, I recently found my creamy feta dressing again, made it for Tiktok, and remembered why I was so obsessed with it in the first place. So with that dressing being fresh on my mind, I decided to swap the dried Greek seasoning for the same blend of fresh herbs I use in my green goddess dressing, and that’s how this recipe was born.
And even better, this is a dump and go recipe. We’re going to toss all of our ingredients into the same food processor, push the button, and that’s the only work we have to do.
For the green goddess portion of this dip, we’re going to use a variety of fresh herbs like parsley, basil, chives, and dill. We’re also going to add some lemon and worcestershire sauce which are traditional in a green goddess dip. For the creamy feta portion of the dip, we’re going to add some mayo, some garlic, some red wine vinegar, and some crumbled feta. When it comes to the feta, I recommend buying a block and crumbling it yourself. It’s both cheaper and it tastes better than the kind that comes pre-crumbled. We’ll add a little olive oil to the party to help hold everything together. And, it’s time to blend it up.
The list of things this dip tastes amazing with is endless. My first choice is to serve it with some roasted potatoes. But it’s also great with pita chips. It’s great with fresh veggies. It’s great with crostini. And if you have leftovers, it’s excellent on salmon and roasted veggies too. It’s truly such a versatile spread.
Between the bright, refreshing herbs and the creamy, savory feta; this dip is a home run. The flavor bursting out of this simple little sauce hits all the notes: tangy, salty, umami. And, we haven’t even talked about that gorgeous color! That beautiful green hue makes this the perfect addition to any holiday table.
But trust me, you’ll be making this for WAY more occasions than just the holidays.
Ok, everyone! Tomorrow, we’re putting a spin on a viral recipe and turning it into a hearty and delicious dip. So, stay tuned!
I hope you guys enjoy. And, let’s eat!
Green Goddess Feta Dip
Serves: 2 cups Print
Ingredients:
¾ cup mayonnaise
¼ cup parsley, packed
¼ cup basil, packed
3 tbsp chives, chopped
1 tbsp dill, chopped
1 garlic clove, smashed
1 tsp worcestershire sauce
1 tbsp red wine vinegar
1 tbsp lemon juice
1 tbsp olive oil
½ tsp salt
¼ tsp pepper
6 oz crumbled feta
Roasted potato wedges, pita chips, or fresh veggies, for serving
Directions:
To a food processor, add mayonnaise, parsley, chives, basil, dill, garlic, worcestershire, vinegar, lemon, olive oil, salt, pepper, and feta. Process for a few seconds until broken down. Scrape down the sides, and process again until combined and smooth.
Transfer to a serving bowl. Serve with roasted potatoes, pita chips, or fresh veggies. Enjoy!
Recipe notes:
*I prefer to buy a block of feta and crumble it myself. It’s cheaper, and it tastes better!
*This is not the time to substitute fresh herbs for dried. We need the brightness the fresh herbs bring, so only use fresh parsley, basil, dill, and chives.
*If have leftovers of this dip, it’s great on EVERYTHING. Roasted veggies, salmon, chicken, eggs, bread…EVERYTHING.
