Creamy Greek Salad Dressing |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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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. Ingredients:
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.
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