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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Delicious! The first night we poured the dressing over romaine hearts and everyone loved it! I didn’t have any dill so I used basil along with the oregano. We used the remainder last night as a dip during the Super Bowl (using recommended pita wedges from your Feta dip recipe) and it was just as good if not better than the first night!! Thank you for another fabulous recipe:)
Mary
This dressing is delicious! If you love Feta cheese, as I do, you will love this dressing, as well. However, I would suggest leaving out the salt till you have blended all other ingredients and then add to taste, as the level of saltiness is also determined by the saltiness of the Feta used.
Wowww!! This was so simple to make and I whipped it up in less than 5 minutes. Sooo delicious. I’m going to make this dressing from now on. Thank you!!!
Wow, wow, wow! We had bought some creamy feta but neither of us liked the texture or the blandness, so we were going to toss it this morning. The sour cream was also close to expiration, so it was also headed for the compost bin. But before hubby could throw them out, I searched for a recipe to try and rescue at least the feta. This recipe uses both, and is so quick to make…and is absolutely amazing! I’m 64 years old and have been trying various dip/salad dressing recipes for many years, trying to find “the one”, but none ever came close to this one. Hubby loves it so much we’re changing our entire supper menu so we can use this tonight. Thank you!!
I forgot to mention that we didn’t have any dill so had to substitute fresh basil from our herb garden. I tossed in a bit of fresh oregano too to go with the dried oregano. Amazing!!
Hello Jenn! I am a HUGE fan of your site. I have made many of your recipes and have loved each and every one.
I am growing lots of fresh herbs this summer and am trying to get more practiced at using them- could I use fresh oregano instead of dried in this recipe? Thanks:)
Sure, Liz – just go easy because sometimes fresh oregano can be bitter. Glad you like the recipes!
I was trying to justify drinking this with a straw. My gracious it is delicious. Another 10 from Jenn :-). Thank you for all the inspiration. I would be entirely lost with out you.
💕
This dressing was fabulous! Added 2 tbsp of finely chopped fresh mint and subbed heavy cream for the milk. It is a keeper!
We loved this dressing! I used a pinch of dry dill as I did not have fresh- but will try fresh dill next time. Must let sit for awhile to meld flavors. Thanks !
Delicious and easy creamy salad dressing. I use yogurt, instead of cream, and is great.
How long will this dressing keep in the refrigerator?
Hi Ayesha, 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.