Creamy keto salad dressing with almost 0 carbs per serving! This chunky feta dressing is so tangy and delicious, you will want to pour it all over everything. A great way to jazz up your summer salads.
I have found my new favourite keto salad dressing. Or rather, I should say, I’ve CREATED my new favorite keto salad dressing. This chunky 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. He adores my Feta Stuffed Turkey Meatloaf, and we often have the Greek Shrimp for a light meal. And my Feta Spinach Chicken is always a hit with my readers.
This feta dressing is really a copycat of a jarred dressing that we fell in love with. A friend brought Toby’s Greek Feta 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.
Alas, the ingredient list on the back made me pause. In Standard American Diet terms, it’s healthy stuff. Mayo, buttermilk, feta, sour cream and some yummy herbs.
In keto diet terms, it has some questionable ingredients. Namely, the mayonnaise. Canola oil and cane sugar? Why does mayonnaise even need sugar at all?
Creating a Keto Feta Salad Dressing
But we liked the darn stuff so much, it was hard to stay away from it. It was clearly time to take matters into my own hands and create an even healthier version.
Toby’s feta dressing is kind of like a ranch or bleu cheese style, with crumbled feta in it. That was what I was trying to emulate here. My first attempt was decent but a little too thin and not tangy enough.
My second attempt, which I actually paired with some souvlaki chicken skewers was spectacular. I simplified it but added more feta. And I found I couldn’t stop taking little swipes of it here and there. You know, running my finger around the rim.
Or accidentally falling into it with a spoon. It happens.
Tips for Creamy Feta Dressing
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. But I find I prefer Primal Kitchen.
- Apple cider vinegar for zip! The original Toby’s dressing uses red wine vinegar but I reached for the good old ACV.
- A touch of Dijon mustard also brings out the tanginess.
- 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 ranch, and in this case, feta dressing.
- 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.
What will you put your creamy feta dressing on?
I’ve got a few ideas for you! Try it on…
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 large mason jar, combine all of the ingredients. Put the lid on tightly and shake vigorously to combine.
- Taste and adjust the seasonings to taste.
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!
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.