Greek Goddess Dip

• 1/2 cup packed fresh dill
• 1/2 cup packed of fresh mint
• 1/2 cup packed fresh parsley
• 1/3 cup packed fresh basil
• 2 garlic cloves, chopped
• 1 1/2 tablespoons fresh lemon juice
• 1 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)

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. This also makes a great sauce for cooked vegetables or fish.

dill, mint, parsley, fresh basil, garlic, lemon juice, kosher salt, extra virgin olive oil, feta cheese, greek yogurt, mayonnaise

Taken from www.food.com/recipe/greek-goddess-dip-421515 (may not work)