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    You are in: Home / Greek / Creamy Greek Salad Dressing Recipe
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    Creamy Greek Salad Dressing

    Average Rating:

     35 Total Reviews

    Showing 1-20 of 35

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    • on November 03, 2003

      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!

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    • on October 24, 2010

      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!)

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    • on January 23, 2004

      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.

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    • on September 24, 2003

      This is a powerfully flavored, thick dressing that demands a hearty salad...not a bowl of baby greens. It was very good with some crisp Romaine, steamed green beans, artichoke hearts, hardboiled eggs and sliced tomatoes for a hearty lunch salad. I think that it could be thinned out a little more and drizzled as a sauce on other green veggies too. My DH gave it 5 ***** Evelyn!

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    • on May 23, 2003

      I loved this dressing. Unusual in that the feta is blended into a thick creamy flavorful dressing. It doesn't take much to coat the greens and pack on the flavor. Thanks for sharing this little jewel, Evelyn.

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    • on March 23, 2010

      Excellent! A dressing that's both creamy and healthy...you can't go wrong with that. I used light feta and light buttermilk for a satisfying yet delicious salad meal. Thank you.

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    • on February 13, 2010

      Great flavor. I made half a recipe but mine didn't thicken so will have to try again. Served as dressing for Hearts of Palm Salad, with Shrimp and Feta Greek Style Pizza.

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    • on February 10, 2010

      This was WONDERFUL! I have been searching for this kind of recipe ever since we were in British Columbia in the summer. There are many Greek restaurants out there and I was often coming across a Creamy Greek dressing in their salads. Loved this recipe!

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    • on December 02, 2009

      Wonderful recipe! I just used a bit less regular milk and added a tablespoon of yogurt... it turned out perfectly! Will definitely keep this one in my cookbook.

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    • on April 20, 2009

      This was a wonderfully creamy and flavorful dressing. I did use keffir instead of buttermilk, as it is what I had on hand and it worked beautifully. Thank you Evelyn/Athens for sharing the recipe.

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    • on January 17, 2009

      I made this with milk instead of buttermilk as it was quite thick and only one clove of garlic. It had a very intense flavour which went perfectly with some boiled potatoes which I had chopped up. I agree that it tastes better after a few hours and even better the following day. A good variation to a vinegar-oil dressing.

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    • on January 04, 2009

      OK, I must admit, when I first made this dressing, I did not like it. It just seemed a bit off to me. HOWEVER, after letting it sit in the fridge for a few hours and allowing this flavors to blend, it was FANTASTIC on a salad. I made a salad with Romaine lettuce, cucumbers, red peppers, red onion and black olives. The dressing on top of this was wonderful. I did make a couple changes to the dressing. I didn't have buttermilk so I used 1/4 cup sour cream and 1/4 cup milk. After sitting in the fridge for a few hours, as others have stated, it was very, very thick. So, I whisked in another 1/3 cup milk and it turned out perfect. Smooth and creamy, thick enough to hold to the salad but thin enough to pour and mix well with everything. FANTASTIC RECIPE! It's a keeper for us! Thank you! :D EDITED ON 1/4/09: I just wanted to add that I made this for the second time. I used buttermilk this time and if I could, I would give it 1000 stars! This is a FABULOUSLY DECADENT and DELICIOUS recipe for Greek dressing. It is that much better using the buttermilk as the recipe calls for. :D

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    • on September 12, 2008

      Excellent salad and dressing!

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    • on April 15, 2004

      This is a superb dressing recipe. Creamy, thick with strong flavors. I agree with Geema, this deserves a hearty salad to go over, not just salad greens. Thanks Evelyn.

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    • on March 09, 2004

      RICH,CREAMY,FANTASTIC! Thank you for this recipe. It couldn't have been simpler to make and the flavor is outstanding. My family all loved this and I will make it often.

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    • on January 28, 2004

      Ev, this dressing is excellent. It's very different from the olive oil and lemon juice or vinaigrette that I usually use. This dressing is thick, creamy and has a wonderful flavor. I'll definitely be making this again! Thanks for posting it.

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    • on January 27, 2004

      Outstanding dressing. We love all things Greek and this is at the top of our list. Thanks for sharing.

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    • on January 19, 2004

      This was a nice change from the regular old salad dressing that we usually have. Strong, wonderful flavors. My kids loved it too. We will be making this one often. Thank you for posting it.

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    • on January 15, 2004

      This is fantastic. I put it over red, green, yellow and orange peppers, red onion, black olives and cucumber. I don't like dill so omitted it. This will be a staple in my fridge now. Thanks, Evelyn

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    • on January 06, 2004

      This came out nice and creamy with a nice Greek flavor!I did'nt have buttermilk so I put a touch of vinegar in the milk and let it sit a few minutes(an old trick I learned from a magazine). I halved the recipe. Next time I will make a full batch. Thanks Evelyn!!!

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    Nutritional Facts for Creamy Greek Salad Dressing

    Serving Size: 1 (443 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 677.2
     
    Calories from Fat 601
    88%
    Total Fat 66.8 g
    102%
    Saturated Fat 16.3 g
    81%
    Cholesterol 53.7 mg
    17%
    Sodium 727.0 mg
    30%
    Total Carbohydrate 9.7 g
    3%
    Dietary Fiber 0.2 g
    1%
    Sugars 8.8 g
    35%
    Protein 11.1 g
    22%
    Detailed Nutrition Values About Nutrition Info
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