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Basil Green Goddess Dressing

A creamy, herb-packed salad dressing that's also light and refreshing. Our version uses basil in place of parsley, adding a sweet, summery note.
Prep Time10 mins
Total Time10 mins
Servings: 1 1/2 cups
Author: Emily Clifton - Nerds with Knives


  • 1/2 cup mayonnaise
  • 3 scallions white and green parts, chopped
  • 1/2 cup fresh basil leaves roughly chopped
  • 2 tablespoons chives roughly chopped
  • 2 tablespoons freshly squeezed lemon juice 1 1/2 lemons
  • 1 teaspoons garlic chopped (1 small clove)
  • 3 anchovy fillets packed in oil drained, chopped (or 2 teaspoon anchovy paste)
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup Greek yogurt or sour cream


  • Add the mayonnaise, scallions, basil, chives, lemon juice, garlic, anchovies, salt and pepper to a blender or food processor and blend until smooth. Add the sour cream and process just until blended. (If not using right away, refrigerate until ready to use.)
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