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.


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