Oil Olive - Greek Dressing #2

[Chowhound]

1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 - 2 garlic cloves, minced fine
1 teaspoon dried oregano
1 teaspoon dried dill weed
3/4 cup feta cheese, crumbled
1 cup buttermilk
Freshly ground black pepper and salt to taste

Whirl all the ingredients except buttermilk in a food processor blender. With the blender running, slowly pour in the buttermilk and blend until thick and creamy. Chill for about an hour in the refrigerator so the flavors can blend. Makes about 2 cups of dressing and will stay fresh in the refrigerator 3-4 days.