Creamy Feta Dressing

Tested & Perfected Recipes

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 heirloom tomatoes, bell peppers, cukes, olives, fresh herbs, and (yes) more feta.

how to make creamy feta dressing

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

how to make creamy feta dressing

Process until well-blended and creamy.

how to make creamy feta dressing

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

how to make creamy feta dressing

My Recipe Videos

Creamy Feta Dressing

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.

Reviews & Comments

  • 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!

    • — Katy on October 28, 2018
    • Reply
  • This is great. Do you have a recipe for the salad pictured? Many thanks.

    • — Nia on August 20, 2018
    • Reply
    • 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.

      • — Jenn on August 21, 2018
      • Reply
  • 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 on August 7, 2018
    • Reply
  • I just made this. Tastes absolutely wonderful! 🙂
    Thanks Jenn!!

    • — ashley on July 17, 2018
    • Reply
  • 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!

    • — Erin on July 12, 2018
    • Reply
    • Oh, and I made your pickles from the cookbook which are ridiculously good!

      • — Erin on July 12, 2018
      • Reply
    • 🙂

      • — Jenn on July 12, 2018
      • Reply
  • 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!

    • — Jayne on July 11, 2018
    • Reply
  • 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!

    • — Elise Lutrick on July 2, 2018
    • Reply
  • I thought the creamy whipped feta dip was wonderful. This takes things to another level. It is now a staple in my fridge.

    • — Trish on June 28, 2018
    • Reply
  • 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!

    • — Katie R. on June 25, 2018
    • Reply
  • 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!

    • — Liesel on June 21, 2018
    • Reply
    • ☺️

      • — Jenn on June 21, 2018
      • Reply
  • 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.

    • — Susan Harris on June 20, 2018
    • Reply
  • Can’t wait to try this (and the dip). How long will this store in the refrigerator?

    • — Jill on June 19, 2018
    • Reply
    • Hi Jill, this will keep nicely in the fridge for up to 4 days. Hope you enjoy!

      • — Jenn on June 20, 2018
      • Reply
  • 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!

    • — Karen Gaylin on June 19, 2018
    • Reply
  • 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.

    • — Mary on June 19, 2018
    • Reply
  • 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!

    • — Robin on June 19, 2018
    • Reply
    • Good to know, Robin (and I’m sure your fellow readers on the West coast appreciate the heads up). Hope you enjoy the dressing!

      • — Jenn on June 19, 2018
      • Reply
    • 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!

      • — Joycelyn on June 19, 2018
      • Reply
      • 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!

        • — Nancy A on June 20, 2018
        • Reply
  • Hi Jen! Can you substitute Greek yogurt for sour cream in this recipe?

    • — Alice on June 19, 2018
    • Reply
    • Yep- hope you enjoy!

      • — Jenn on June 22, 2018
      • Reply
  • Can you swap Greek yogurt for the sour cream? Light mayo for Hellman’s?

    • — Adele on June 19, 2018
    • Reply
    • Yes and yes 🙂

      • — Jenn on June 22, 2018
      • Reply

Add a Review or Question

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