Creamy Garlic, Parsley, and Feta Dressing

17 Ratings
  • 5 4
  • 4 6
  • 3 5
  • 2 2
  • 1 0

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.

Martha Stewart Living, August 2012

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Credit: Andrew McCaul

Recipe Summary test

prep:
10 mins
total:
40 mins
Servings:
14
Yield:
Makes 1 3/4 cups
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Ingredients

Directions

  • 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.

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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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Reviews (4)

17 Ratings
  • 5 4
  • 4 6
  • 3 5
  • 2 2
  • 1 0
Martha Stewart Member
11/13/2012
So tasty! I was thinking how great it would be on a baked potato or even use it as the "sauce" for potato salad. Major garlic breath, but I don't care!
Martha Stewart Member
09/02/2012
I just made this (took no time & I always have these ingredients in my kitchen), and I am not sorry. This is an incredible and memorable dressing. Would be good on absolutely anything-salads, fish, chicken, shrimp. I'm in love and will make this constantly. Undeniably wonderful.
Martha Stewart Member
07/31/2012
This was a nice dressing. We omitted the olive oil (trying to watch cals) and subbed goat cheese for feta--still great! Served on romaine with chunked grilled salmon and diced onions. Lovely for summer!
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Martha Stewart Member
07/22/2012
Simple and delicious....i LOVED this receipe. I use it to dip sesame breadsticks in and its FANTASTIC!!!!!
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