Cooking Instructions
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Step 1
Cut all the
Avocados (2)
in half, remove the pits, and scoop the flesh out of their shells. Roughly chop the avocado.
Step 2
Combine
Greek Yogurt (2 tubs)
, juice from
Lemons (2 1/2)
,
Fresh Dill (4 g)
,
Fresh Mint (3 g)
,
Fresh Chives (10 g)
, and
Kosher Salt (6 g)
in the bowl of a food processor or a powerful blender, and pulse until combined.
Step 3
Add the
Feta Cheese (225 g)
and 2 tablespoons of water and process until completely smooth. If the dip seems too thick, add an additional tablespoon or two of water and pulse again until smooth.
Step 4
Serve immediately with crudités or cracker, or refrigerate in a sealed container with a piece of plastic wrap pressed against the surface of the dip to prevent browning for up to 24 hours.
