Much like similar foods, Green Goddess can be a dressing or a dip. This recipe is a dip and goes well served with raw vegetables and pita chips. I found this recipe on the NY Times site and the comments by people who made it said they wouldn't change a thing. I definitely agree as this is delicious.

Ingredients

• 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 tablespoon freshly squeezed lemon juice
• Pinch of kosher salt, more to taste
• 1/2 cup extra virgin olive oil
• 1/2 cup crumbled feta cheese
• 1/2 cup Greek yogurt - I use Chobani Non-Fat Plain
• 1/4 cup mayonnaise, optional - I use Hellmann's Light

Instructions

1. Place dill, mint, parsley, basil, garlic, scallions, lemon juice, and salt in a food processor and process until finely chopped. When prepping the herbs, you don't have to finely dice or prep them as the food processor will take care of this. Simply remove them from their stems.
   
   Prepped ingredients
2. With the motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth. Pulse in the yogurt. Taste the dip and add additional salt to taste, if desired. For creamier, richer dip, add the mayo and pulse to combine.
3. Serve dip immediately with vegetables or pita chips or store in refrigerator for up to 3 days.

I did not use mayo when I made this. This made enough for a few servings and there was more left in a tupperware container as it made more than what is in the bowl in the image of the finished plated dish.

Finished product: