Creamy Greek Salad Dressing

evelyn/athens's Note:

Greek salads are usually only dressed with olive oil and maybe lemon juice or red-wine vinegar. But this dressing is made of 'Greek' ingredients so, it's my Greek Dressing.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 2 cups

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1 -2 garlic clove, minced fine (depending on how strong you want your dressing)
• 1 teaspoon dried oregano (mediterranean)
• 1 tablespoon chopped fresh dill
• salt & freshly ground black pepper
• 3/4 cup feta cheese, crumbled
• 3/4 cup buttermilk (or milk, but buttermilk is best, use 1/2 a cup if you want to use this as a dip)

Directions:

1. In a blender or food processor, whirl all the ingredients except the buttermilk for one minute.
2. With the blender running, slowly pour in the buttermilk and blend until thick and creamy (turn off the blender as soon as the dressing thickens or it may curdle).
3. Chill at least 1 hour so the flavours meld.
4. Refrigerate, tightly covered.
5. This makes nearly 2 cups of dressing and stays fresh for 3-4 days.
6. If the dressing separates, just give it a whizz in the blender again.

Reviews

[spatchcock]

Really wonderful. I replaced half the milk with fat free plain yougurt, just because I needed to use it, and used fat free feta (surprisingly good!) I used this on a salad of black olives, chopped tomatoes, 1-inch pieces of romaine lettuce, and artichoke hearts. We had it last night, and I was craving it all day, so I think I will have to make it again soon!! LOVED it!

[Andi of Longmeadow Farm]

You don't need anymore accolades from me, but I will say - I had to fend my own self off the dressing - as the desire to just drink it was overwhelming. I am glad I didn't - because the rest of the family DID. No changes here from the farm - made as instructed. (2 garlic cloves - perfection!)

[chef FIFI]

I attempted to make it the other day I had everything all ready in a bowl when I realized my feta had gone bad..but I substituted parmesan cheese and it was great, it reminded me of a creamy garlic dressing...Today I had the "real thing" I added feta and it was good, there wasnt all too much of a difference in the taste between using the feta and using parmesan, I think because the garlic is a powerful ingredient in this recipe. I am a garlic lover though. I halved the recipe.