I have been making this dip or a variety of it for years. I don’t remember where I first came across the recipe or even what the original recipe was.
I like to make chicken and veggie kebabs and serve this with it. I like to serve this with crudite and pita chips. I even make sandwiches in pita bread with falafel and sprouts or sometimes chicken meatballs. It is very versatile.
- 1 cup Greek Yogurt
- 1 cup chopped scallions, white and green parts
- 1 cup crumbled feta
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons chopped garlic
- 1 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Mix all the ingredients and place in the refrigerator. The longer the dip sits the better it tastes. Before serving place on the counter and serve at room temperature. Feel free to substitute chives for the scallions or any other herbs of your choice.