Creamy Feta Dressing

Tested & Perfected Recipes

This tangy creamy feta dressing is excellent over any combination of heirloom tomatoes, bell peppers, cukes, olives, fresh herbs, and (yes) more feta.

creamy feta dressing

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

How To Make Creamy Feta Dressing

Combine all of the ingredients in a food processor fitted with the steel blade.

ingredients in food processor

Process until well-blended and creamy.

blended ingredients in food processor

Taste and adjust seasoning, if necessary. Serve immediately or chill until ready to serve.

how to make creamy feta dressing

You may also like

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.

Servings: Makes about 1-3/4 cups
Prep Time: 15 Minutes
Total Time: 15 Minutes

Ingredients

  • 1/2 cup mayonnaise, best quality such as Hellmann's or Duke's
  • 1/2 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
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. 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.
  2. 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

Powered by Edamam

  • 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.

See more recipes:

Reviews & Comments

  • 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.

    • — Carol Shiro on August 19, 2021
    • Reply
  • 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 😊

    • — Jasmine on July 10, 2021
    • Reply
  • What is a substitute for mayonnaise to avoid soybean oil?

    • — Phyllis on March 3, 2021
    • Reply
    • 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!

      • — Jenn on March 4, 2021
      • Reply
  • 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?

    • — Nicole on March 1, 2021
    • Reply
    • Sure, Nicole. Glad you enjoyed it!

      • — Jenn on March 1, 2021
      • Reply
  • 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

    • — Cate on February 2, 2021
    • Reply
  • 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.

    • — May on July 28, 2020
    • Reply
  • Perfect salad dressing!! We use it as a dip and spread as well. Yummy!!!

    • — Amy on July 21, 2020
    • Reply
  • Great recipe! My family loved it. I’m going to have fun with this, experimenting with different fresh herbs from my patio garden!

    • — Alice Pike on May 15, 2020
    • Reply
  • 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!

    • — Jill T on May 3, 2020
    • Reply
  • 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!

    • — Ellen on April 15, 2020
    • Reply
  • This dressing is amazing! So tasty and fresh.

    • — Jackie P on February 27, 2020
    • Reply
  • 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

    • — Mary on February 3, 2020
    • Reply
  • 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.

    • — Grammy Linda F.
    • Reply
  • 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!!!

    • — Carla Galletti
    • Reply
  • 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!

    • — Adriana Gutierrez
    • Reply
  • 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 !

    • — SHARON CUMMINGS
    • Reply
  • Delicious and easy creamy salad dressing. I use yogurt, instead of cream, and is great.

    • — Catherine France
    • Reply
  • 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.

  • 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.

      • — Adriana Gutierrez
      • Reply
  • 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!!!

      • — TracyV on February 3, 2020
      • Reply
  • 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.

    • — Sabrina Juggernauth
    • Reply
    • I have started keeping dill in the freezer. It is so much better than dried!

      • — Adriana Gutierrez
      • Reply
  • 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!

  • 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 🙂

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.