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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Absolutely delicious!! I added an extra tablespoon of milk to thin it out a bit – we had this with a chopped salad of romaine, cucumber, heirloom tomatoes, sweet peppers and sweet onion with marinated chicken slices on top. Our six year old loved it and asked if it was homemade (his favorites are always homemade). Thank you so much 😊
What is a substitute for mayonnaise to avoid soybean oil?
Hi Phyllis, If you can find a mayo that doesn’t contain soybean oil, that would work well. If not, you can use more sour cream in place of the mayo, but keep in mind that the dressing will be quite tangy. Hope that helps!
This was so good!! The dill and the feta complemented each other so well. My daughter used it on the salad and then ate some with everything else on the plate. I will be definitely making this again and will give the other dressing a try too. I did end up putting it in the blender because I couldn’t get it smooth enough in my food processor.
Hi there! Love this recipe. I’ve made a couple of minor modifications and would love to share on my own blog. Would that be alright?
Sure, Nicole. Glad you enjoyed it!
This is fantastic! And even better on day two. I actually used it as a dip for carrots and cucumbers on day one because it was still pretty thick. On day two I added a little milk to thin it for dressing.
Love it! Thanks
Another easy an excellent recipe. I substituted dried dill for fresh, but otherwise followed the recipe. Excellent on homemade gyros, and as a dip for parm crusted zucchini.
Perfect salad dressing!! We use it as a dip and spread as well. Yummy!!!
Great recipe! My family loved it. I’m going to have fun with this, experimenting with different fresh herbs from my patio garden!
Great dressing. Cool and creamy. I only had dried dill, but that was delicious. We served on a simple salad with romaine lettuce and cucumbers. (We also had the naan and the Grilled Thai Chicken Skewers with Coconut-Peanut Sauce–they were all amazing!) This is my third time making this in the last few weeks–always great!
I made this dressing and because I’m not a big fan of sour cream, used yoghurt and a bit of olive oil instead. Loved it!
This dressing is amazing! So tasty and fresh.