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…
The best low carb keto salad dressing! So tangy and delicious, you will want to slather it on everything!
- 1/3 cup 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 crumbled feta cheese
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In a large mason jar, combine all of the ingredients. Put the lid on tightly and shake vigorously to combine.
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Taste and adjust the seasonings to taste.
Emilie says
Just made this for my salads (spring mix, chicken, artichoke, bell pepper and cucumber) the next few days and it’s so tasty!! I love ACV so I added another splash more! Other than that the only thing I’d change for next time is doubling the recipe!
Carolyn says
So glad to hear it!
Diane says
Thank you for this recipe. I love Toby’s salad dressing so much I can eat it by the spoonful. Our grocery store doesn’t carry the feta flavor any more, so I’ve been buying the blue cheese one, even though it has some ingredients I’m not crazy about like canola oil. I’ll bet your recipe would be good with blue cheese when I don’t have feta on hand. Can’t wait to make this dressing this afternoon so I can have it on a salad tomorrow.
I have several of your cookbooks and really enjoy everything I’ve made from them.
Carolyn says
It would be fab with bleu cheese! It’s really kind of a basic ranch, without too much garlic and dill, and lots of feta! Have fun playing with it.
Chaney Dixon says
I’ve been making a similar dressing for years. My mom says she wishes I could bottle it. I use red wine vinegar and instead of dill I use oregano – Greek flavors. I call it my Creamy Greek Dressing.
Carolyn says
Great minds…
Beth says
Just made this to enjoy later on a big salad. I did thin it out a bit with heavy cream. It didn’t have much liquid or pouring consistency, only a couple of Tbs needed. But the taste is great and can’t wait to have it later today. Thx!
Denise says
Delicious. How long can this keep in the fridge; 5 days ir so?
Carolyn says
As long as your dairy is fresh, it should last about 5 days.
Joan says
I buy Toby’s feta dressing all the time.But when we travel outside of Oregon in our RV, I can’t find it. Carolyn to the rescue! Thanks for a recipe.
Katerina @ diethood .com says
Oh my goodness this sounds SO good!! I can’t wait to try it!!
Ashley F says
Homemade is always better and this one is no exception!
Sara Welch says
This was such an easy dressing to make and great to have on hand! Delicious!
Taylor says
Yum, I can’t wait to try this! It would taste amazing on a Greek salad!
Rachael Yerkes says
love this dressing!
Sharon Rausch says
I learn so much from you as well! Thank you so much for sharing your helpful information. Keep it up.
LU COOPER says
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!
Carolyn says
Wow, now that’s a ringing endorsement!
Barbara B says
WOW & OMG ! Carolyn, you have knocked it out of the park with this recipe !! I made it for my daughter’s visit and I am having a hard time keeping a spoon out of it !!
Alexie says
Made it a double batch
With oregano instead of mustard and added sanctions Oil to thin it out
Perfectly keto!
Alexie says
MCT*** oil
Carolyn says
So glad!
Jill Gaul says
Very Good, I am trying to make my own dressings versus buying and this is a winner! Thank you for the recipe!
Dawnj says
Just wanted to give a shout out, also, on how delicious this dressing is on salads and celery sticks! THANK YOU!
Carolyn says
So glad you like it!
Rachael Yerkes says
this dressing is so dang good! love that it’s keto friendly too
Lisalia says
All day i dream about visiting your website and seeing what new recipes you have for me! LOVE this one!
Eden says
This was the best salad dressing! I can’t wait to make it again. Thanks for sharing the recipe 🙂
Leah Kedra says
This is amazing. Wow I will be making this over and over.
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!
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. =)