Creamy Greek Salad Dressing
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.
- Ready In:
- 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)
- In a blender or food processor, whirl all the ingredients except the buttermilk for one minute.
- 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).
- Chill at least 1 hour so the flavours meld.
- Refrigerate, tightly covered.
- This makes nearly 2 cups of dressing and stays fresh for 3-4 days.
- If the dressing separates, just give it a whizz in the blender again.
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I've never heard of a Greek salad dressing having dill in it. Despite this, made it based on reviews. It really is quite delish. It was SUPER GARLICKY and that was just with one medium-sized clove! (Thank you to the previous reviewer that mentioned this!So glad I only used one clove.) It thickens quite a bit as it gets colder. (Mine was quite green, not like the pictures.) I think it would be a great dip with a bit less buttermilk and a smaller clove of garlic.Replies 1
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