Green Goddess Dip with Lemon Myrtle
This gorgeously green and delicious dip is a definite crowd pleaser. A veritable spring bouquet of herbs provide the intense leafy green colour and the lemon myrtle is refreshingly zesty
Makes 1 ½ cups
½ cup packed fresh dill
½ cup packed fresh mint
½ cup packed fresh coriander
⅓ cup packed fresh basil
2 TBS Outback Spirit lemon Myrtle
2 garlic cloves, chopped
2 spring onions, white and pale green parts, sliced
freshly squeezed juice from 1 lemon
Pinch Wild Herb Salt , more to taste
1 slice crumbled feta cheese
½ cup Greek yogurt
Raw chopped vegetables or pita chips, for serving
Place dill, mint, parsley, basil, lemon myrtle, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
With the motor running add feta and process until smooth, pulse in yogurt. Taste dip and add more salt, if desired.
Serve dip with vegetables or pita chips or cover and store in refrigerator for up to 3 days.