One of my very most favorite things is a creamy Greek-ish dill dip and salad dressing. This Creamy Feta and Dill Salad Dressing fits the bill– it’s nice and thick so it works great as a dressing, veggie dip, or condiment for wraps and burgers. It’s a nice alternative to a good ranch dressing and it’s seriously so easy– it whips up in just a few minutes with pretty regular pantry and refrigerator ingredients.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Mayonnaise – Regular or light will work. Don’t use Miracle Whip.
- Buttermilk – Plain kefir also works. It tastes just like buttermilk but it’s full of gut-loving probiotics and lasts for long time in the fridge.
- Garlic powder
- Onion powder
- Kosher salt
- Black pepper
- Dill weed
- Feta cheese
How to Make Creamy Feta and Dill Salad Dressing
- In a container or jar, add all your ingredients except for the feta. Whisk it all together.
- Fold in the feta cheese and then let it hang out in the refrigerator for about an hour before serving. This makes a little over 1 cup of dressing.
Storing and Other Tips
- Store finished dressing in an airtight container in the refrigerator and enjoy within 5-7 days for best results.
- This is a thick dressing, making it a versatile condiment! Use it as a salad dressing, veggie dip, or drizzle it over gyros or wraps.
Frequently Asked Questions
Kefir is a cultured dairy product, like a strong yogurt drink. It’s full of probiotics and will last for a couple of months in the fridge, even after being opened!
It has a similar Greek flavor profile, but tzatziki is made with a Greek yogurt base and contains chopped up cucumbers. You can certainly use this dressing most places you’d use tzatziki. Try this tzatziki recipe if that’s what you’re specifically looking for.
Creamy Feta and Dill Salad Dressing
Ingredients
- ½ cup mayonnaise light is fine
- ⅔ cup plain kefir or buttermilk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ heaping teaspoon kosher salt
- black pepper to taste
- ½ teaspoon dill weed
- ½ cup crumbled feta cheese
Instructions
- Whisk together mayonnaise, kefir (or buttermilk), garlic powder, onion powder, salt, black pepper, and dill weed. Add feta and refrigerate for at least an hour before serving. Serve on top of salad or as a dip.
Notes
- Store finished dressing in an airtight container in the refrigerator and enjoy within 3-5 days for best results.
Questions & Reviews
Thanks so much for the tips about kefir. I just went and bought some to keep In the fridge when I need buttermilk! I never can use the entire container of buttermilk before it goes bad too! Now I will be keeping kefir on hand 🙂
I’ve never had buttermilk go bad. I use it weeks and weeks past date and it’s fine–and I’m squeamish about dairy in general. But it is also cultured (though less so) and I’ve never had a problem.
This sounds awesome! For those looking for an egg-free option, I’m sure that Vegenaise would be delicious in this.
This sounds amazing! For those needing egg-free, I’m sure that Vegenaise would be delicious in this.
Hi Kate, this is an awesome recipe. Thanks a lot for posting.
I also had the buttermilk problem and started using powdered buttermilk. It has been great! No more wasted buttermilk. Good to know about the kefir as well!
I have the buttermilk powder as well, but I find it to be too thin (when it really matter, at least). Oh well. I do really like this idea of using kefir. I’ve been delighted with the bottle(s) in my fridge right now. It’s great when I can’t get my toddler to eat yogurt (weird, right?).
This looks amazing! I have a kiddo with an egg allergy. Any ideas for a substitute for the mayo?
This looks fantastic! I have a kiddo that is allergic to eggs, any chance I can substitute something egg-free for the mayo?
You could try Greek yogurt…or do they make egg-free mayo? I don’t know these things… 🙂
You should see if the kefir people want to sponsor your post ex post facto because you are doing a good job of selling it. I totally want to go out and buy some now — for this dressing and 100 other things!
While I love to cook with buttermilk (my family LOVES y’all’s buttermilk syrup!!), I’m not a fan of it in dressings (I just don’t care for the tangy taste of it or yogurt). I would love to try this dressing recipe…I’m guessing this would be an okay recipe to sub whole milk for the buttermilk/kefir?
This looks so delicious and thick and creamy!
Paige
http://thehappyflammily.com
The Kefir tip is genius. Thank you for sharing. We keep Kefir in our fridge almost all the time, but I never thought to use it instead of buttermilk! Surely kefir in buttermilk pancakes makes them a little bit healthier. 🙂
So would the Kefir also work for things like marinating fish and other dressing like Ranch? I’ve never heard of it?
You could definitely use it any way you might use buttermilk or sour cream–I use it in other dressings (like Ranch), buttermilk brines, breads, buttermilk syrup, pancakes, mashed potatoes, etc.
thanks for the tip about kefir!! i always end up throwing out buttermilk.
Thank you for the kefir details! I keep hearing about it but didn’t really understand what it was. It doesn’t sound so scary/disgusting now. 🙂