New This Month

Creamy Garlic, Parsley, and Feta Dressing

We suggest pairing this garlicky dressing with mixed greens such as Boston lettuce and watercress, or drizzling it over grilled tofu or chicken for a light yet satisfying meal. If you prefer a milder dressing, cut back the garlic to two teaspoons. Recipe adapted from Kripalu Center for Yoga & Health, in Stockbridge, Massachusetts.

  • Prep:
  • Total Time:
  • Servings: 14
  • Yield: Makes 1 3/4 cups

Photography: Andrew McCaul

Source: Martha Stewart Living, August 2012


  • 1/3 cup chopped fresh flat-leaf parsley leaves
  • 1/4 cup water
  • 1 tablespoon chopped garlic (3 medium garlic cloves)
  • 2/3 cup plain fat-free Greek yogurt
  • 2/3 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 1 ounce feta cheese, crumbled (3 tablespoons)
  • 1 teaspoon coarse salt


  1. Puree parsley, water, and garlic in a blender until smooth, about 1 1/2 minutes. Add remaining ingredients, and blend until just combined. Refrigerate at least 30 minutes and up to 1 week.

Cook's Notes

Healthy Trick
Use a combination of Greek yogurt and olive oil -- rather than mayonnaise or sour cream -- to add richness to dressings and dips.

Reviews Add a comment