Made with Greek yogurt, feta, and avocado, this Greek Avocado & Herb Dip is thick and creamy but much lighter than sour cream-based dips. And with lots of lemon juice and fresh green herbs, it’s bright and refreshing and perfect for spring. The best part is, it’s really easy to make. All you do is combine the ingredients in a food processor or Vitamix, and blend until everything is smooth and the prettiest shade of green!
The lemon juice in the dip keeps the avocado from turning brown for a surprisingly long time- even 24 hours later, it’s as green and fresh as it was on day one. This recipe makes a big batch, so it’s perfect for a party, but you can easily halve it. Or, you could make the full recipe and repurpose the leftover dip the next day. Thin it with a little extra water and you’ll have a creamy green goddess salad dressing, or spread it on bread with some chicken breast and roasted red peppers for a seriously good sandwich. It’s even great as a condiment and makes a simple piece of grilled chicken or fish much more exciting.
makes about 1 quart
Cut the avocados in half, remove the pits, and scoop the flesh out of their shells. Roughly chop the avocado.
Combine all ingredients except the feta in the bowl of a food processor (or powerful blender such as Vitamix) and pulse until combined. Add the feta and 2 tablespoons water and process until completely smooth. If the dip seems too thick (this will depend on the size of your avocados) add an additional tablespoon or two of water and pulse again until smooth.
Serve immediately with crudités or crackers, or refrigerate in a sealed container with a piece of plastic wrap pressed against of the surface of the dip to prevent browning, for up to 24 hours.
I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!