Skinnytaste > Recipes > Basil Green Goddess Salad Dressing

Basil Green Goddess Salad Dressing

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In the summer when we have so much basil we don’t know what to do with it all, I love making this dressing to serve over my garden tomatoes and cucumbers.

I think it’s genius adding basil to Green Goddess dressing, which I have to thank Ina Gartin for, my husband is basil obsessed, so this recipe always makes him happy.

Pictured here, I served this over a wedge of Iceberg along with some fresh heirloom tomatoes. You can also use Bibb lettuce, or Butter lettuce if you prefer. You can easily halve this recipe, this would last in the refrigerator about three days.

Basil Green Goddess Dressing Recipe

5 from 3 votes
Course: Lunch, Salad
Cuisine: American
Yield: 16 servings
Serving Size: 2 tbsp


  • 1/2 cup light mayonnaise, such as Hellman's (regular for Keto)
  • 1/2 cup scallions, chopped
  • 1/2 cup chopped fresh basil, packed
  • 1/8 cup fresh squeezed lemon juice, 1 lemon
  • 1 clove garlic, chopped
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp anchovy paste
  • 1/2 cup light sour cream, full fat for Keto


  • Place all ingredients except for sour cream in a blender and blend until smooth.
  • Add sour cream and process until blended.
  • Keep refrigerated until serving.

Last Step:

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Makes about 2 cups.
adapted from Barefoot Contessa At Home


Serving: 2 tbsp, Calories: 60.3 kcal, Carbohydrates: 2.9 g, Protein: 1.3 g, Fat: 4.9 g, Fiber: 0.3 g


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32 comments on “Basil Green Goddess Salad Dressing”

  1. I made this Basil Green Goddess today. Quite delicious!  It will be on a regular rotation in my favorite salad dressings.  Thanks, Gina!

  2. Avatar photo
    Lisa Lynn Mas

    I love, this dressing.  The only change I make is substituting the anchovy paste with rinsed anchovies from a can.  Once I substituted a dash of fish sauce when I didn’t have any anchovies and it worked well. Don’t be afraid of using anchovies because you dislike them,  they add a special flavor without tasting like the real thing. This dressing is delicious.

  3. I used fat free Greek yogurt in lieu of sour cream, didn’t have quite that much basil in the garden so I added some oregano, thyme, chives, and anchovy with a spoonful of the EVOO from the can and blended it all in the mini food processor. AMAZING. My new fave ST salad dressing. Thanks, Gina! 

  4. Hi! I just made this dressing and found it a little too thick as a salad dressing so I thinned it with about a 1/4 cup water. Also I calculated the PointsPlus on the WW website and it's 2 PP per serving, not one.

  5. I just put this on a quinoa salad with tomatoes and artichoke hearts. You are incredible!!! This is so good I want to just eat it alone 🙂 I may have doubled the amount of basil in it because I am a basil addict.

  6. Just made this last night – DELISH! I used Greek yogurt for the sour cream. It came out a little thicker than yours, but it was perfect – I had made cheeseburger eggrolls, and used the dressing to dunk. 🙂

  7. Just made this and it is yummy! I substituted yogurt for the sour cream and that worked just fine. Thanks for another great recipe!

  8. Would it be possible to substitute the sour cream with greek yogurt? Since I have been following your recipes, I only buy greek yogurt now! 😀 Thanks for all the great recipes and pictures, Gina!

  9. This is so delicious! I have sworn off bottled salad dressing and this will definitely replace it. I also didn't put in the anchovy paste and it still turned out delicious. Love it!