This easy Feta Dressing has almost 0 carbs per serving! So tangy and delicious, you will want to pour it all over everything. It’s a great way to jazz up your summer salads.
I have found my new favorite keto salad dressing. Or rather, I should say, I’ve CREATED my new favorite keto salad dressing. This easy feta dressing is heaven in a jar. It’s also fabulous as a dip for veggies and a sauce for grilled meats.
I think I’ve mentioned how much my husband loves feta. We always keep some in the fridge to make Greek Lemon Chicken. And we love to add it to our grilled zucchini in the summertime.
So of course he loves this dressing. I will make a big batch and discover that it’s almost gone within a few days. Sometimes I think he might just drink it straight from the jar!
I have trouble resisting it too, and I find myself taking little swipes of it here and there. Or accidentally falling into it with a spoon. It happens.
Why you will love this recipe
This feta dressing is a keto copycat of Toby’s Greek Feta dressing. A friend brought some to our house one day and my husband and I found we couldn’t get enough. I just couldn’t stop dipping my fresh veggies into it.
It was clearly time to take matters into my own hands and create an even healthier, more keto-friendly version.
Toby’s feta dressing is a thick ranch or bleu cheese style dressing, with plenty of crumbled feta. I worked hard to get the flavors and consistency just right. My first attempt was decent but a little too thin and not quite tangy enough.
My second attempt was spectacular. I simplified the dressing base but added more feta. I made it to go it some souvlaki chicken and it was a perfect pairing. If you love Greek flavors and feta, you will love this dressing.
Reader reviews
“Love the versatility of this recipe. Not only do we use it on salad, but it is wonderful with pita chips and steamed artichokes too.” — Rae
“My kids won’t stop eating this – like going into the jar with a spoon! I have made 3 batches in 3 days. This is one of the best salad dressings I have ever tasted. Bonus I am getting the whole family to eat mixed greens every night now!” — JennyB
“I have to admit, when I first read this I thought, ‘How good could it be?’ Now I know, and can never go back. Thanks for sharing, it really elevates…everything!” — Lu
Ingredients you need
- Mayonnaise: Be sure to read the labels on your favorite mayonnaise. Choose one that doesn’t add sugar or other sweeteners that increase the carb count.
- Sour cream: Use full fat sour cream, which is lower in carbs.
- Apple cider vinegar: This gives the dressing a little zip! The original Toby’s dressing uses red wine vinegar but I reached for the good old ACV.
- Crumbled feta cheese: Any variety of feta can be used in this dressing. You can crumble it yourself or buy it in crumbles.
- Fresh dill: Use fresh dill. Dried dill can be used in a pinch and you will only want half the amount. But fresh dill is key to making really good flavorful dressing.
- Garlic: Again, fresh garlic gives tremendous flavor. But you could sub in with powdered garlic if absolutely necessary.
- Dijon mustard: This brings out the tanginess.
- Salt and pepper: Some varieties of feta are very salty, so it is best to use less at first and then adjust the saltiness later.
Directions
In a medium bowl, whisk together the mayonnaise, sour cream, vinegar, garlic, dill, Dijon, salt, and pepper. Stir in the crumbled feta cheese. Alternatively, you can place all of the ingredients in a pint-sized mason jar and shake until combined.
Taste and adjust the seasonings as desired.
How easy is that???
Expert tips
This might be one of the simplest things in the world to make but I have a few tips for you anyway…
- Grab a mason jar with a tight fitting lid. The best way to make keto salad dressing is to shake it up and get all of those ingredients mixed in. Shake it shake it shake it. Shake it til you make it!
- Use good healthy mayonnaise. I’m a fan of the avocado mayo from Primal Kitchen. It’s not cheap, mind you. But there are no questionable oils or sugars. There are a few other avocado oil mayos out there, and Chosen Foods is pretty good.
- We love it with fresh ground pepper. If you have a pepper mill, I highly suggest using fresh ground instead of pre-ground pepper.
- Lots and lots of delicious crumbled feta! Don’t skimp here, my friends. This creamy dressing should be packed with the good stuff.
Then let your whole jar of dressing sit in the fridge for a few hours so the flavors meld.
Frequently asked questions
I like to keep my feta salad dressing in a mason jar. You can easily give it a good shake each time you use it. If all of your ingredients are fresh, it can last up to one week in the refrigerator.
This keto feta dressing recipe has 0.7g of carbs and 0.1g of fiber per serving. That comes to 0.6g net carbs per 2-tablespoon serving.
How to use feta dressing
What will you put this delicious dressing on? I’ve got a few ideas for you! Try it with…
Creamy Feta Dressing
Ingredients
- ⅓ cup mayonnaise
- 2 tablespoon sour cream
- 2 teaspoons apple cider vinegar
- 2 cloves garlic (minced)
- 2 teaspoon fresh dill (chopped)
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅓ cup crumbled feta cheese
Instructions
- In a medium bowl, whisk together the mayonnaise, sour cream, vinegar, garlic, dill, Dijon, salt, and pepper. Stir in the crumbled feta cheese. Alternatively, you can place all of the ingredients in a pint-sized mason jar and shake until combined.
- Taste and adjust the seasonings as desired.
Helen CW says
I made this dressing just now to have on my salad tonight. It’s delicious. I didn’t have fresh dill, couldn’t find my dried dill so I substituted oregano and parsley. It’s delicious!
Indira says
This recipe was really quick and easy to make. It tastes amazing. I will definitely be making this over and over again.
Lynda says
I just made this feta dressing with the souvlaki chicken and it was a hit.
It will now be a staple I’ll find other things to use it for.
Thank you!
Lynda
Cathryn says
I cannot eat avocados, severe allergy, any recommendations for a different mayo to use in this recipe?
Carolyn says
Any mayo will work!
Christina says
Would you recommend a good Feta? I have had Feta at restaurants, but I do not know which one to buy.
Carolyn says
What’s available to you in your area is likely very different from what I can find in mine. We like one from Fred Meyer that’s made with sheep’s milk.
Amy says
Hi Carolyn!
I live this recipe but had to use Dukes mayo as I. allergic to avocado. I am not eating full carnivore and was wondering if I could replace the mayo with sour cream and heavy cream? Maybe increase the seasoning? I really appreciate the help!
Tracey says
Hi Carolyn, this looks absolutely delicious! Could I also use blue cheese in place of Feta? There’s a brand of blue cheese dressing that I love, but it’s really hard to find. Your recipe sounds exactly like I think it would be made (maybe minus the dill if I was using Blue cheese).
I also like feta dressing, and dill dressing, so this recipe sounds like a happy marriage of the two!
Thanks!
Carolyn says
Yes, absolutely!
Julie says
We made this tonight and it was absolutely delicious! The only suggestion I have is to back off the salt until you taste it.
Kristi says
This is amazing…my new favorite dressing & dip! And the macros are great.
Rae says
Love the versatility of this recipe. Not only do we use it on salad, but it is wonderful with pita chips and steamed artichokes too.
Carolyn says
Glad you enjoy it!
Pat Sz says
Love this recipe! I added some lemon zest since I had it on hand. Delish!
Pamela says
I plan to make this tomorrow. Feta is my favorite! How long will this store in the fridge?
Carolyn says
Up to a week, possibly longer, as long as your ingredients are nice and fresh.
Rhonda Simpson says
Hi there! Is this recipe missing buttermilk or something to make it runnier? Mine is just a big glob in the bottom of the jar! Thanks so much!
Carolyn says
It’s not missing anything and the rave reviews would show you that. Buttermilk has a ton of carbs. If yours is that thick, try adding a touch of water.
Linda says
This dip is positively delicious. I always buy feta in a block and crumble it myself. I believe it’s a better quality and moister. Next time I’m doubling the recipe.
Stéphany says
It’s a really good recipe. I had a lots of feta cheese and I didn’t knew how to use it. This is going to be my go to veggies dip and salad dressing.
Carolyn says
So glad you like it!
Sue says
This is so good! I’ll be making double recipes from now on 🙂
Susan Yakus says
Carolyn! This is my favorite cheese. I can’t get enough Feta! Could you please do some other recipes using Feta? Thanks so much!
Rene says
any suggestions on what to replace the mayo with? I’m not a fan 🙁 but I want to try this dressing!! thanks and I love all your recipes!
Carolyn says
That’s tough… mayo gives dressings the right tang and creaminess. You could try a bit of oil, a bit of vinegar, and some more sour cream?
Frances Kranik says
Very good without letting it sit, bet it will be better tomorrow. I did thin it with a tablespoon of a good Italian Olive Oil with Garlic. I was out of sour cream and used plain greek yogurt instead – and will try the orgeano someone suggested in the comments, I like that much better than dill. Thanks for publishing this, I have been looking for a good creamy, cheesy salad dressing. =)
JennyB says
my kids won’t stop eating this – like going into the jar with a spoon! I have made 3 batches in 3 days. This is one of the best salad dressings I have ever tasted. Bonus I am getting the whole family to eat mixed greens every night now!
Leah Kedra says
This is amazing. Wow I will be making this over and over.