Creamy Greek Salad Dressing

Robyn's Cookin''s Note:

A couple of my favorite Greek restaraunts of all time serve their salads with a creamy Greek dressing. I assumed it was a common occurance until I started searching for recipes so I could duplicate it at home. I'm so happy to have finally found one on this site (Creamy Greek Salad Dressing)! All the non-creamy dressings are too tart for me (and believe me, I've tried several)...this one hits the spot!! The credit for this recipe should be given to evelyn/athens...mine is only a slight modification of hers. (Mine includes homemade buttermilk and less feta.)

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 8

Yield: 8.0

• ½ tablespoon white vinegar or ½ tablespoon lemon juice
• ½ cup skim milk
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar
• 2 garlic cloves , minced
• 1 teaspoon dried oregano
• 1 teaspoon dried dill
• salt and pepper
• ¼ cup feta cheese , crumbled

Directions:

1. In a small bowl, combine the milk and vinegar or lemon juice. Let sit for 5 minutes. (This process will produce buttermilk. Alternatively, you can just use 1/2 c "real" buttermilk, but I use this method because I never have the real stuff on hand.).
2. Meanwhile, combine the remaining ingredients in a blender or food processor.
3. With the blade running, slowly pour in the buttermilk and blend just until thickened (if you over-blend, it will curdle).
4. Cover tightly and chill well before serving so the flavors have a chance to meld.
5. Dressing will keep for about 4 days (though it may need another whirl in the blender / food processor if it separates).