I have found my new favorite salad dressing. Or rather, I should say, I’ve CREATED my new favorite 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. And with less than 1 gram of carbs per serving, it’s an ideal topper for keto salads.
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
- 1/3 cup (74.67 g) mayonnaise
- 2 tbsp sour cream
- 2 teaspoons apple cider vinegar
- 2 cloves garlic, (minced)
- 2 tsp fresh dill, (chopped)
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/3 cup (50 g) 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.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Sounds perfect! But is the nut butter in the photo a thing? 🙂
NO! LOL… I have issues updating my photos sometimes. It’s apple cider vinegar.
Hi Carolyn , thank you for sharing this yummy dressing .I will use goat cheese is a good combo with dill and hope to be the same success. Kind regards , Lili
One little note for when you have time for one little correction to the picture with the ingredients. There is nut butter listed by what should be the ACV. I only noticed because of a nut allergy in the family, so I almost passed up this recipe even though I love feta. Love your recipes and your videos make me laugh.
Can I substitute the Dill? Its not my favorite spice.
Delicious! Thank you. Is the Nut Butter in the photo actually ACV?
Yep! Mistake.
Carolyn, I want to pass on a tip I heard from Sara Moulton: look at the floor (bottom) of the pusher for your food processor and you will see a tiny hole at the midpoint. Put all your mayonnaise ingredients except the oil in the processor container. Fasten the lid, start on High, and then pour all of the oil at once into the pusher. The hole delivers the oil at exactly the proper rate for a the emulsion. Just process until the mayonnaise forms, only a few seconds. And if you pasteurize your eggs first, you can safely keep the mayonnaise for a couple of weeks, a necessity for single keto diners.
How long would it last… a week to 10 days in the fridge?
About a week.
Hi. Just hear to say that this dressing is absolutely fabulous. It will help me eat more veggies. Thanks!
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!
This recipe was really quick and easy to make. It tastes amazing. I will definitely be making this over and over again.
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
I cannot eat avocados, severe allergy, any recommendations for a different mayo to use in this recipe?
Any mayo will work!
Would you recommend a good Feta? I have had Feta at restaurants, but I do not know which one to buy.
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.
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!
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!
Yes, absolutely!
We made this tonight and it was absolutely delicious! The only suggestion I have is to back off the salt until you taste it.