Greek Feta Dressing

Greek Feta Dressing

Tangy feta blends with garlic and herbs into a creamy, pourable dressing.

Total 10 min Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This dressing combines crumbled feta, Greek yogurt, and olive oil with garlic, lemon juice, and oregano for a tangy, herb-flecked finish. It works well drizzled over Greek salads, grilled vegetables, or roasted meats, and keeps nicely in the fridge for a week.

Ingredients

  • 1 cup crumbled feta cheese
  • 1/2 cup plain Greek yogurt
  • 1/3 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. In a blender or food processor, combine the feta, Greek yogurt, olive oil, lemon juice, red wine vinegar, and garlic.

  2. Blend until mostly smooth, with small flecks of feta remaining, about 30 seconds.

  3. Add the oregano, dill, water, salt, and pepper, then pulse a few times to combine and thin to a pourable consistency.

  4. Taste and adjust salt, pepper, or lemon juice as needed.

  5. Transfer to a jar or airtight container and refrigerate at least 30 minutes before serving to let the flavors meld.

Rate this recipe

★ 4.3 (1)

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    Greek Feta Dressing

    This dressing combines crumbled feta, Greek yogurt, and olive oil with garlic, lemon juice, and oregano for a tangy, herb-flecked finish. It works well drizzled over Greek salads, grilled vegetables, or roasted meats, and keeps nicely in the fridge for a week.

    10 min 16 oz 110 cal

    Ingredients

    • 1 cup crumbled feta cheese
    • 1/2 cup plain Greek yogurt
    • 1/3 cup olive oil
    • 3 tablespoons fresh lemon juice
    • 2 tablespoons red wine vinegar
    • 2 cloves garlic, minced
    • 1 teaspoon dried oregano
    • 2 tablespoons fresh dill, chopped
    • 2 tablespoons water
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground

    Method

    1. 1

      In a blender or food processor, combine the feta, Greek yogurt, olive oil, lemon juice, red wine vinegar, and garlic.

    2. 2

      Blend until mostly smooth, with small flecks of feta remaining, about 30 seconds.

    3. 3

      Add the oregano, dill, water, salt, and pepper, then pulse a few times to combine and thin to a pourable consistency.

    4. 4

      Taste and adjust salt, pepper, or lemon juice as needed.

    5. 5

      Transfer to a jar or airtight container and refrigerate at least 30 minutes before serving to let the flavors meld.