From NYT Cooking
In a perfect non-virus world, you could make this great yogurt dip (kind of like a cousin of tsaziki) by adding the whole list of herbs down below. Even if you have just a couple (and maybe some are beginning to wilt perhaps?) throw what you have (and NYT food writer says even spinach, arugula or kale work too) in the food processor and it will be good. And then dip away. This is a wonderful study break snack - and I wanted to prove that we do have healthy snacks in the house!
Ingredients
½ cup packed fresh dill
½ cup packed fresh mint [I did not have]
½ cup packed fresh parsley
⅓ cup packed fresh basil [I did not have]
2 garlic cloves, chopped
2 scallions, white and green parts, sliced
1 ½ tablespoons freshly squeezed lemon juice
Pinch kosher salt, more to taste
½ cup extra virgin olive oil
½ cup crumbled feta cheese
½ cup Greek yogurt
¼ cup mayonnaise (optional, I did not use)
Raw chopped vegetables or pita chips, for serving
Preparation
Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
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.
Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.
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