Does anyone have a recipe for CREAMY garlic salad dressing?

I want the creamy kind they serve in Greek diners. Thanks.Does anyone have a recipe for CREAMY garlic salad dressing?
greek salad with creamy feta dressing



Feta cheese and buttermilk combine in this creamy yet tangy dressing.

Ingredients 1/2 cup buttermilk

1/2 cup fat-free sour cream

2 tsp red wine vinegar

1/4 tsp dried oregano

1/4 tsp table salt

1/8 tsp garlic powder

1/8 tsp black pepper

1/2 cup feta cheese, crumbled

1 medium scallion(s), minced

1 head romaine lettuce, cut or torn into bite-size pieces

2 medium tomato(es), cored and cut into wedges

1 medium bell pepper(s), seeded and cut into strips

1 large cucumber(s), peeled, halved lengthwise and sliced

1/4 cup red onion(s)

16 medium olive(s), pitted





Instructions



To prepare the dressing, in a small bowl, whisk buttermilk, sour cream, vinegar, oregano, salt, garlic powder and pepper; stir in feta cheese and scallion. On 4 plates, arrange lettuce, tomatoes, bell pepper, cucumber, onion and olives. Serve the salads with dressing on the side.
INGREDIENTS

2 cups sour cream

1 cup mayonnaise

1 teaspoon steak sauce

3/4 teaspoon lemon juice

3/4 teaspoon white wine vinegar

3/4 teaspoon vegetable oil

1 teaspoon monosodium glutamate (MSG)

2 teaspoons garlic powder

1 teaspoon mustard seed



DIRECTIONS

Whisk together the sour cream, mayonnaise, steak sauce, lemon juice, vinegar, oil, monosodium glutamate, garlic powder and mustard seed. Refrigerate until chilled





Personally, I thought this was delicious! Enjoy!Does anyone have a recipe for CREAMY garlic salad dressing?
please don't put mayo or cheese! crush about 2 to 4 garlics (remove their core, this is essential), and cut in half a large cucumber, remove the core, with the seeds, shred it very finely in the food processor and press it really hard with your hands to remove all excess water (cucumber has a lot of water that makes the dressing not creamy if not removed)

then whisk them into 2-3 cups of full fat yogurt, add a touch of white wine vinegar, 2-3 teaspoons of olive oil, salt, pepper and refrigerate it until cool in a nice bowl. when you want to eat it you can add on top a touch of olive oil, some black olives and fined chopped parsley. bon appetite!