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Feta-Mint Dip with Yogurt

Name: Feta-Mint Dip with Yogurt
Total time: 9 h 10 min
Cuisine: Greek
Ingredients: 1 cup, plain whole-milk yogurt; 1/2 cup, mayonnaise; 2 1/2 ounces, feta cheese, crumbled (1/2 cup); 1/4 cup, chopped fresh mint leaves; 2 , medium scallions, roughly chopped; 2 teaspoons, lemon juice from 1 lemon

Appears in Cook's Illustrated September/October 2002

Supermarket and homemade soup-mix dips have relegated the crudités platter to a bad memory. But the proper base and a few bold ingredients can bring it back.

YIELD Serves 10 (Makes about 1 1/4 cups)

TIME 10 minutes, plus 8 hours straining and 1 hour chilling

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Gather Your Ingredients

¼ cup chopped fresh mint leaves

2 medium scallions, roughly chopped

2 teaspoons lemon juice from 1 lemon

Key Equipment

Instructions

Place yogurt in fine-mesh strainer or cheesecloth-lined colander set over bowl. Cover with plastic wrap and refrigerate 8 to 24 hours; discard liquid in bowl.

Process all ingredients in food processor until smooth and creamy, about 30 seconds. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended, at least 1 hour; serve cold with crudités. (Can be refrigerated in airtight container for up to 2 days.)

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