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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I thought the creamy whipped feta dip was wonderful. This takes things to another level. It is now a staple in my fridge.
This dressing is so delicious! The flavor is kind of somewhere between ranch and caesar. I made it for our dinner tomorrow, but couldn’t resist dipping some veggies in it tonight!
I don’t know how you do it, Jenn – A new cookbook (which we are loving, BTW!), a cookbook tour schedule and yet the great new recipes keep coming! This dressing is so delicious. We had a buffet style dinner: chicken meatballs, pita bread and served the dressing with a big romaine salad and toppings on the side (garbanzo beans, yellow and orange bell peppers, cherry tomatoes, red onions, cukes) so everyone could customize their own salad. The dressing was a big hit and our guests were dipping their pita bread and meatballs, too. I had made this a couple of hours before dinner and it thickened up a bit. To loosen it up, I stirred in a tablespoon of white wine vinegar as another reviewer suggested. Awesome!
☺️
This was perfectly delicious! I’ve been using your Ceasar dressing for a while now and had faith that this would be as yummy, and it was. Thanks for a new favourite.
Can’t wait to try this (and the dip). How long will this store in the refrigerator?
Hi Jill, this will keep nicely in the fridge for up to 4 days. Hope you enjoy!
This is a very tasty dressing/dip; perfect with summer’s produce bounty. I grow basil and oregano so I added some of those herbs with the dill. I used this on a mixed salad but it would probably be excellent in a macaroni salad too or even a sauce for grilled lamb. Thanks Jenn!
I love this. I leave dill out for the family member who doesn’t like dill and add white wine vinegar instead of milk to loosen it up because we like things tangy. Thanks for this recipe.
As a reminder, Jenn… in the west coast we don’t have Hellman’s or Duke’s mayo. The same product is branded here as Best Foods! Can’t wait to make this!
Good to know, Robin (and I’m sure your fellow readers on the West coast appreciate the heads up). Hope you enjoy the dressing!
Well, that’s a bit odd, I too live on the west coast but have at the moment, Hellman’s real mayo and Hellman’s vegan mayo in my fridge.
That said, we also love this recipe!
I live in Northern California and I’ve never seen Hellman’s or Duke’s brand at any of the supermarkets in my area either. Can’t wait to try this recipe this weekend!
Hi Jenn, do you think I could substitute Greek yogurt instead of the mayo ?
Sure, Kim – just keep in mind that it will be quite tangy.
Hi Jen! Can you substitute Greek yogurt for sour cream in this recipe?
Yep- hope you enjoy!
Can you swap Greek yogurt for the sour cream? Light mayo for Hellman’s?
Yes and yes 🙂