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Located in Pocantico Hills, NY, Stone Barns is a laboratory for learning and catalyzing a culture of informed, healthy eating.

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Teaching & Learning

By educating people about food and farming, we're encouraging the food citizens of tomorrow to make healthier life choices for themselves and the planet.

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About Us

We are working to develop a culture of eating based on what farms need to grow to build healthy soil and a resilient ecosystem.

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Greek Goddess Dip

By Melissa Clark, as featured on New York Times Cooking


  • ½ cup packed fresh dill
  • ½ cup packed fresh mint
  • ½ cup packed fresh parsley
  •  cup packed fresh basil
  • 2 garlic cloves, chopped
  • 2 scallions, white and green parts, sliced
  • 1 ½ tablespoons freshly squeezed lemon juice
  •  Pinch kosher salt, more to taste
  • ½ cup extra virgin olive oil
  • ½ cup crumbled feta cheese
  • ½ cup Greek yogurt
  • ¼ cup mayonnaise, optional
  •  Raw chopped vegetables or pita chips, for serving


  • Place dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
  • With motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
  • Serve dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.


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