What do you do when your husband announces one morning that he has finally been persuaded that, yes, indeed, yetis do exist?
And I’m not talking the ice chest here, folks.
I now have the remote control in my possession and the Discovery Channel is off-limits for him.
Because really, man.
But let’s not talk about yetis right now. Let’s talk dressing. This dressing. I almost fainted from yum overload when I tasted it. Creamy, tangy, homemade feta dressing with sun-dried tomatoes.
I die. It’s so thick, it could be used for a dipping sauce, but since I am trying to up my greens game, greens it is for me. Lots of greens. Apparently they’re good for you or something.
Holy mother of all salad dressings. Make this today.
–I used oil packed sun dried tomatoes and drained them. They are so, so, so good.
–You put everything in a blender and blend. The end.
–You could also use a food processor.
–This is good on salads, wraps, sandwiches, etc. Or us it as a dipping sauce, like with some chicken fingers.
–I used regular crumbled feta cheese, but an herbed feta would be nice too. Or the sun-dried tomato-infused variety, obviously.
–This makes a large amount, 2 1/2 cups. The recipe could easily be halved.
- 2 garlic cloves
- ½ cup mayonnaise
- ½ cup crumbled feta cheese
- ½ cup sour cream
- 1 cup buttermilk
- ½ teaspoon kosher salt
- ½ teaspoon coarse pepper
- ⅔ cup drained and chopped oil-packed sun-dried tomatoes
- 1 tablespoon white vinegar
- Process all ingredients in a blender until smooth. Makes 2½ cups.