Creamy Feta Dressing
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This tangy creamy feta dressing is excellent over any combination of heirloom tomatoes, bell peppers, cukes, olives, fresh herbs, and (yes) more feta.
In making salads that the whole family embraces, I find that creamy salad dressings go a long way. My kids love buttermilk ranch and Caesar, and every time I make this creamy feta dressing, my normally salad-averse husband suggests that I bottle it up and sell it. (He would love to retire and play golf every day, so he has lots of great ideas for me ?.)
A little tangy, a little salty, and a whole lot delicious, this dressing is basically a “drizzle-able” version of my popular creamy whipped feta dip. It’s excellent over any combination of tomatoes, bell peppers, cukes, olives, fresh herbs, and (yes) more feta.
What you’ll need to make Creamy Feta Dressing
How To Make Creamy Feta Dressing
Combine all of the ingredients in a food processor fitted with the steel blade.
Process until well-blended and creamy.
Taste and adjust seasoning, if necessary. Serve immediately or chill until ready to serve.
You may also like
- Homemade Buttermilk Ranch Dressing
- Homemade Caesar Salad Dressing
- Zesty Homemade Italian Dressing
- Balsamic Vinaigrette
Creamy Feta Dressing
This tangy creamy feta dressing is excellent over any combination of heirloom tomatoes, bell peppers, cukes, olives, fresh herbs, and (yes) more feta.
Ingredients
- ½ cup mayonnaise, best quality such as Hellmann's or Duke's
- ½ cup sour cream
- 6 ounces feta cheese, crumbled
- 2 tablespoons milk (skim, low fat or whole)
- 1 clove garlic, roughly chopped
- 2 tablespoons chopped fresh dill
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Combine all of the ingredients in a food processor fitted with the steel blade. Process until well-blended and creamy. Taste and adjust seasoning, if necessary. Serve immediately or chill until ready to serve.
- Make Ahead: This dressing will keep nicely in the refrigerator for up to 4 days. However, it will thicken up quite a bit in the fridge; before serving, whisk well then add a bit of milk, little by little, to thin to desired consistency.
Nutrition Information
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- Serving size: 1/4 cup
- Calories: 214
- Fat: 21 g
- Saturated fat: 8 g
- Carbohydrates: 2 g
- Sugar: 0 g
- Fiber: 2 g
- Protein: 4 g
- Sodium: 328 mg
- Cholesterol: 37 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Good recipe. I used a feta made from sheep’s milk. This is a winner!
Yum! What meat dish do you think would be good alongside this?
Hi Sophie, it would pair nicely with the lamb kofta or these chicken kabobs. Hope you enjoy whatever you make!
This Creamy Feta Dressing tastes amazing but it also has a fabulous texture. I made 1/2 of the recipe in a mini blender and it was enough for two salads with a small jar left over for later. My husband raved about it.
This recipe is TOO good! I’ve never had a craving for a salad dressing before, but I have made this one for just that reason. And I’ve eaten it with a spoon…. And I suspect others have done the same, if they would admit it.
This is a great dressing. It need more acid IMO. Added about 2 TBSP of white wine vinegar. Wow!
Made this tonight in a pinch because my wife wanted takeout pizza and I wanted wings but I didn’t want boring pizza joint ranch or blue cheese dressing dip. Made as written except I added a 1/2 tsp of lemon juice and a 1/2 tsp of sugar. Most delicious salad dressing I have ever had.
A-MAZ-ING!!! This dressing is shockingly delicious. I tasted it out of the food processor and went “Whoa!” Paired it with a salad of tomato, yellow bell peppers, cucumber, and slivered red onion as shown in the picture. I tossed the cucumber, tomato, and onion with a little salt and olive oil and let sit for an hour. At serving time I tossed in the yellow pepper and some butter lettuce then drizzled on the feta dressing …WOW. This will become your family’s favorite dressing.
wow – this is sooooooo good. used dry dill – didn’t have fresh. garlic gives it a little bite. WE LOVE IT
Simply delicious as it perfectly coats what ever it’s drizzled on, whether it be lettuce, tomatoes, cucumbers, or olives. This dressing delightfully delivers a bold yet wonderfully balanced authentic Greek taste. I love that it keeps for 4 days and the refrigerator. I often make extra so I can use it as a dipping sauce for crudites or to úsé as a sauce over shish kabob’s, or grilled Veggies.