Creamy Feta Dip & Dressing

5 from 1 vote

Make your own feta dip and dressing, controlling the ingredients and flavor while saving money over store-bought.

Prep Time10

Total Time10

Course: Appetizers

Cuisine: Mediterranean

Servings: 1/2 cups

Calories: 63kcal

3/4 cup sour cream decrease by 1/4 c. for dressing
1/2 cup Greek yogurt or regular yogurt*
1 tablespoon lemon juice
1 large garlic clove minced
1 teaspoon dried parsley or 1 tablespoon chopped fresh
1/2 teaspoon onion powder
1/4 to 3/4 teaspoon sea salt -to taste (feta is salty, so it depends on the variety and how much you use - start with the smaller amount)
1/2 teaspoon black pepper
1/4 teaspoon dried dill or 1 teaspoon fresh optional
⅓ to ½ cup buttermilk add 1 teaspoon vinegar to milk to equal the amount needed if you can't find real [ no fillers] buttermilk
¾ to 1 cup crumbled feta cheese or to taste- more is better

Combine sour cream, yogurt, lemon juice and all ingredients except buttermilk and feta in a pint jar or quart sized bowl and mix well.
Add the buttermilk slowly, stirring until desired thickness is reached (see note to thin for a dressing). Fold in the feta. If using a bowl, transfer to a jar with a lid.
Refrigerate one or more hours before using, and taste to adjust seasonings again.
Shake well before each use. This tends to get thinner as it sits in the fridge- I just add a bit more sour cream, salt & pepper if I'd like it thicker.

*If using regular yogurt you may need to add less buttermilk to get the consistency you desire.

To Thin for Dressing: add more milk 1 tablespoon at a time until a pourable consistency is reached.