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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Can I use a substitute for the mayo? I’d like to avoid the soybean oil that most mayos are made of.
Hi Ayeshia, I do think this is best with the mayo included. That said, you could replace the mayo with more sour cream. If you do, I’d cut back on the feta as using all sour cream will make the dressing a lot tangier. Hope that helps! 🙂
How about a mayo made without soybean oil, like avo mayo?
Make your own mayo – with an immersion blender and light olive oil. It takes 30 seconds.
I order creamy feta dressing at a local Italian restaurant because the flavor is so good, but it is usually over-salted for my taste. Jenn, your recipe is perfection!
Awesome! Only had 4 ounces of feta & added about half the salt & kept everything else the same & it was delicious! We’ll be in our rotation for sure!!!
What salad recipe is this dressing for? Would love to make the one in your photo please. Thanks Jenn
Hi Maria, The salad isn’t based on a recipe – it’s just a mix of cucumbers, tomatoes, olives, red onions, and fresh herbs. It’s delicious over any combination of those ingredients. 🙂
This is absolutely delicious. Normally I add extra garlic to most recipes, but this one does not need it. I actually use a little less garlic because it can overwhelm the other flavors. This is also great as a dip with vegetables. Always gets rave reviews. Thank you!
This is great. Do you have a recipe for the salad pictured? Many thanks.
Hi Nia, Glad you like it! The salad isn’t based on a recipe – it’s just a combination of tomatoes, cucumbers, black olives, red onions, and some fresh herbs.
Delish and so easy! The only substitution I made was half a tsp of dried dill because I didn’t have fresh on hand.
I have started keeping dill in the freezer. It is so much better than dried!
I just made this. Tastes absolutely wonderful! 🙂
Thanks Jenn!!
Followed recipe exactly except used fresh oregano from my herb garden. This is absolutely outstanding. Every meal I have cooked this week has been a Once Upon a Chef original! Monday was your beet salad from the cookbook, Tuesday was your shrimp tacos, Wednesday was Peruvian chicken and tonight is this salad! Thank you for inspiring so many people to cook!
Oh, and I made your pickles from the cookbook which are ridiculously good!
🙂
Wow…fantastic! I just served this dressing on a fresh salad and topped with grilled, sliced steak and it was amazing. I found that the recipe was too thick for my liking, so I did add additional water, in increments–probably about 1/3 cup, and so then added a little additional salt and dill. Definitely something that will be in my summer repertoire!
This is a very tasty and addictive dressing. I hold the dill, add bit more Greek oregano, a splash of lemon juice and a splash of Red Wine Vinegar and a good splash of Extra virgin olive oil. I also use a couple ounces more Feta, divided, and added at three different points in the blending process so that there are layers of Feta flavor and texture. The final addition mashed with a fork and is pulsed just enough to mix. Favorite way to serve this is as a dip for thick slabs of Idaho potatoes, quickly deep fried until crispy golden, drained well and dusted lightly with sea salt. Oh my goodness!