This year's annual family ski trip fell over Super Bowl weekend. My parents rented a cabin for the family in Big Sky, Montana, and we decided to make appetizers for dinner to watch the game. Given how popular appetizer meals are in this family, we opted to try all new appetizers. This was my favorite - Green Goddess Dip and veggies. I often serve with an array of veggies - carrots, cauliflower, broccoli, cucumber, etc. It's always a grown favorite!
Ingredients:
2oz pack fresh dill
2oz pack fresh basil
2oz back fresh mint
1 bunch parsley, stems removed
2 cloves garlic
2 scallions, ends removed
1 lemon, juiced
4oz crumbled feta
1/2 cup plain Greek yogurt or sour cream
1/2 cup mayo
1/2 cup olive oil
salt and pepper
Preparation:
1. In the bowl of a large food processor, add dill, basil, mint, parsley, garlic, and scallions. Blend until well chopped.
2. Add lemon juice, feta, yogurt and mayo. Blend well.
3. With food processor running on low, gradually add olive oil until well incorporated. Season with salt and pepper. Refrigerate until serving.
Ingredients:
2oz pack fresh dill
2oz pack fresh basil
2oz back fresh mint
1 bunch parsley, stems removed
2 cloves garlic
2 scallions, ends removed
1 lemon, juiced
4oz crumbled feta
1/2 cup plain Greek yogurt or sour cream
1/2 cup mayo
1/2 cup olive oil
salt and pepper
Preparation:
1. In the bowl of a large food processor, add dill, basil, mint, parsley, garlic, and scallions. Blend until well chopped.
2. Add lemon juice, feta, yogurt and mayo. Blend well.
3. With food processor running on low, gradually add olive oil until well incorporated. Season with salt and pepper. Refrigerate until serving.