Creamy Feta Dressing with Iceberg Wedges
This creamy feta dressing is lighter than blue cheese dressing and just as delicious. Put your own touch on it using whatever herbs you have - this dressing is extremely versatile and will suit most herbs, even mint. To make this recipe a dip instead of a dressing, just reduce the quantity of milk. This recipe makes just under 2 cups of dressing and serves 4 to 6. It can be stored in the refrigerator for up to a week - it will thicken so loosen it up with a touch of milk.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 iceberg lettuce
- 1/2 cup (packed) crumbled feta (preferably Danish or another soft feta)
- 1/2 cup whole egg mayonnaise
- 1/4 cup plain yoghurt
- 1/2 to 3/4 cup milk ((use milk to adjust consistency))
- Juice of half a lemon
- 1/2 clove garlic (, crushed, or 1 tsp garlic powder)
- 1 tbsp chopped fresh oregano
- Salt and pepper to taste
Instructions
- 1
Cut the iceberg lettuce into 8 wedges, being careful to cut evenly through the centre of the core so each wedges holds together.
- 2
Combine the feta and mayonnaise into a medium size bowl and use a fork to mash it into a paste. If you use a creamier feta - like Danish - it will be easier to mash into a smooth paste.
- 3
Add the yoghurt, half the milk, lemon juice, garlic and oregano, and whisk vigorously to make the dressing smooth.
- 4
Use the remainder of the milk to get the consistency to your taste. I like mine reasonably thick so it sticks to the lettuce. If you make it thinner, it is suitable for tossing through salads.
- 5
Season to taste. Always season last because the saltiness of fetas and mayonnaise differ.
- 6
Place 1 or 2 wedges onto each plate and drizzle dressing to serve.