Fresh dill and parsley from my garden...
Chopped herbs and feta cheese
It's that easy to mix it up
Full disclosure - you have to be a fan of feta cheese to like this dressing - there is no disguising the taste, but I happen to love it. I am not a big goat cheese fan - I know - **shock** - I have tried it every which way and just cannot jump on that bandwagon yet. I keep trying...... and then regretting it! But feta cheese is another story - I am all in on that one. And brie... and just about every other cheese, but I digress.
This salad dressing is one of those things that is best made at least a few hours before you are going to use it so the flavors can meld. It was better the next day and even better the day after that! I also love that it doesn't make a lot so for those who are not feeding a huge family, it won't end up down the drain because you couldn't use it in time! I would definitely make this again and am eager to try the blue cheese version next.
Love using the square canning jars for storing....
Feta Dill Dressingadapted from Honest Fare
2 oz. feta cheese, crumbled
1 c. whole or nonfat Greek yogurt
2 Tbsp. lemon juice
1 -2 tsp. white vinegar (I used tarragon vinegar) (optional)
1-2 tsp. chopped fresh dill
1 tsp. finely chopped parsley
1/4 tsp. sea salt
garlic powder to taste
onion powder to taste
freshly ground black pepper to taste
Blend all ingredients well. Let it sit for at least a few hours before serving. The flavors are enhanced with time.
I think this is my new favorite dressing.
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