Cut all the
in half, remove the pits, and scoop the flesh out of their shells. Roughly chop the avocado.
Greek Yogurt (2 tubs)
Lemon Juice (1/2 cup)
Fresh Dill (1/4 cup)
Fresh Mint (2 Tbsp)
Fresh Chives (1/4 cup)
Kosher Salt (1 tsp)
in the bowl of a food processor or a powerful blender, and pulse until combined.
Feta Cheese (1 1/2 cups)
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.
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.