Ben Dewey
You can replace some of the cilantro or parsley with other tender herbs—basil, dill, chives. Just make sure to include the tarragon; it gives the dip an anise-y, bittersweet punch.
Recipe information
Yield
Makes about 2 cups
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)
Preparation
Step 1
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.
Step 2
Transfer dip to a medium bowl. Drizzle with oil and top with a few sprigs of parsley. Serve on a platter with crudité.
Step 3
Do Ahead: Dip can be made 1 day ahead. Cover and chill.
