2 tablespoons fresh lemon juice from one lemon

1 tablespoon white wine vinegar

2 tablespoons maple syrup

3 cloves garlic, minced

½ cup plain whole milk Greek yogurt

⅓ cup extra virgin olive oil

1 teaspoon salt

½ teaspoon freshly ground black pepper

¼ cup fresh chopped dill or ½ teaspoon dried dill

¾ cup crumbled feta cheese

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Combine the liquids: In a medium bowl, whisk together the lemon juice, white wine vinegar, and maple syrup until well combined.
Add the garlic: Stir in the minced garlic into the liquid mixture.
Add Greek yogurt and olive oil: Add the Greek yogurt and whisk until smooth. Gradually drizzle in the olive oil while whisking to create a creamy emulsified dressing.
Season: Stir in salt, black pepper, and chopped dill (or dried dill).
Add the feta: Gently fold in the crumbled feta cheese, making sure it’s evenly distributed.
Taste and adjust: Taste and adjust seasoning, adding more maple syrup for sweetness or lemon juice for acidity if desired.
Serve: Drizzle the dressing over your favorite salad or use as a dip for veggies or pita bread.

For a vegan version, use dairy-free yogurt and omit the feta or use a vegan feta alternative.

If you prefer a thicker dressing, use more Greek yogurt or less olive oil.

Store leftovers in an airtight container in the refrigerator for up to 4-5 days.