Creamy Greek Salad Dressing

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.)

• Ready In: 10 mins
• Serves: 8
• Yields: 8

Ingredients

• 1⁄2 tablespoon white vinegar or 1⁄2 tablespoon lemon juice
• 1⁄2 cup skim milk
• 1⁄2 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
• 1⁄4 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).