Green Goddess Whipped Feta Dip

feta buttermilk cilantro parsley tarragon anchovy lemon zest lemon juice crudite

Alison Roman

Makes about 2 cups

Source

Ingredients

8 ounces feta

1 cup (or more) buttermilk

2 cups cilantro leaves with tender stems

2 cups parsley leaves with tender stems, plus sprigs for serving

½ cup tarragon leaves

4 oil-packed anchovy fillets, chopped (optional)

2 tablespoons finely grated lemon zest

1 tablespoon fresh lemon juice

Kosher salt, freshly ground pepper

Olive oil (for drizzling)

Mixed crudité, such as radishes, halved if large, endive, leaves separated, small carrots, scrubbed, trimmed, and/or baby fennel (for serving)

Method

Process feta and buttermilk in a food processor until smooth. Add cilantro, parsley, tarragon, anchovies (if using), and lemon zest. Continue to process, adding more buttermilk if needed, until mixture is smooth and pale green with small flecks of herbs still visible. Add lemon juice, season with salt and pepper, and process just to combine.

Transfer dip to a medium bowl. Drizzle with oil and top with a few sprigs of parsley. Serve on a platter with crudité.

Do Ahead: Dip can be made 1 day ahead. Cover and chill.