Basil Green Goddess Salad Dressing

Jump to Recipe
Save ItSaved!

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.

Print
5 from 3 votes
Did you make this recipe?

Basil Green Goddess Dressing Recipe

1
1
1
SP
60.3 Cals 1.3 Protein 2.9 Carbs 4.9 Fats
Yield: 16 servings
COURSE: Lunch, Salad
CUISINE: American

Ingredients

  • 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

Instructions

  • 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.

Notes

Makes about 2 cups.
adapted from Barefoot Contessa At Home

Nutrition

Serving: 2tbsp, Calories: 60.3kcal, Carbohydrates: 2.9g, Protein: 1.3g, Fat: 4.9g, Fiber: 0.3g
Blue Smart Points: 1
Green Smart Points: 1
Purple Smart Points: 1
Points +: 1
Keywords: Gluten Free, Keto Recipes, low carb

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:




34 comments

  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. Wow! This is officially my new obsession! I used anchovy filets, as that was what I had.

  3. 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.

  4. 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! 

  5. Wow Gina this is exactly like Ina Gartens recipe just with light mayo and light sour cream. I made hers this weekend and loved it. I'm sure yours will be way better since it's guilt free.

  6. Wow Gina this is exactly like Ina Gartens recipe just with light mayo and light sour cream. I made hers this weekend and loved it. I'm sure yours will be way better since it's guilt free.

  7. 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.

  8. 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.

  9. One word,,, OMG!!!!!!!!!! =)

  10. 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. 🙂

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

  12. 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!

  13. 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!

  14. Made this last night (minus the anchovy paste) and it came out delicious!! One question though: I exactly halved the recipe and measured out 2-Tbsp servings for my lunches for this week, but only came out with 4 servings. Is the full recipe for 16, 1-Tbsp servings? or 8, 2-Tbsp servings??
    Thanks for the clarification! 🙂

  15. I just made this- and it is DELISH!!! I skipped the anchovy paste (they didnt have it at target) and added one more clove of garlic. What a great dressing- thanks!

  16. can we get the points plus for this one please

  17. I use 1 cup of water and I am pretty sure if you boil it that 1 Tblsp cornstarch will make it thick enough. It tastes good the first week or so but gets very starchy tasting if left in the fridge too long, if you don't plan to use alot maybe cut the recipe in 1/2 or 1/4.

  18. How much does it make total? How much cornstarch and water? You need to know that to get the points accurate.

  19. And for the recipe:
    3/4 cup white sugar
    1 teaspoon mustard powder
    1 teaspoon salt
    1/3 cup vinegar
    1 onion, grated, juice reserved
    1 cup vegetable oil (USE WATER and the cornstarch like I previously stated)
    1 1/2 tablespoons poppy seeds

  20. I have always made my own poppyseed dressing and I know from the amount of oil it shouldn't be on anyone's diet. I recently tried making it a different way. Instead of oil, use water. Heat the water to boiling and add cornstarch to make it thick like oil. Make the rest of the recipe normal… Oh my!! Fat free poppyseed dressing!!! I don't know how to figure out the points, if I put the recipe up maybe someone could help me?

  21. I tried this dressing and it was excellent! It is also thick enough to just dip veggies in it for a snack or great for a party. No one will ever know it"s made healthier.

  22. @dublintrouble, I will buy it and see what I can do. Is it amazing?

  23. Gina,
    I find Brianna's dressings at my local grocery store, in the regular salad dressing aisle. Sorry for the late reply!

  24. This sounds great. You could reduce the points even further by subbing in some plain yogurt. What do you think?

    Ellen

  25. Oops! By double points I didn't mean Weight Watchers points! I meant BONUS points!

  26. fantastic adaptation, i can't wait to try!

  27. This sounds so good I can't wait to try it!

    Double points because it makes use of that tube of anchovy paste I bought to make the Drunken Shrimp recipe….which turned out AMAZING!

    I am a very frequent visitor since July (my WW starting month) and have tried several of your recipes. Thanks for all your efforts…you have definitely helped to keep my Weight Watchers meals yummy and good enough for the whole family to eat!

  28. @ Suzanne – You can always just leave it out.

    @ Susan – At least 1-2 weeks.

    @ dublintrouble – I've never tried it, where do you get it?

  29. sounds yummy – I love basil. If you needed to substitute something for the anchovy paste, what would you suggest? I hate and despise fish with the white hot intensity of a thousand suns and can't bring myself to prepare foods using anchovy paste or even keep it in my fridge.
    I know, I'm a wimp. Any ideas?

  30. I just started following your food adventures and am already hooked. I have a plea for you! If you can ever find the time, would you try to re-create my favorite poppyseed dressing in the world? It's rich, creamy, and FIVE POINTS for two tablespoons. Yeah! I love to put it on fresh green beans, but my daily points just won't allow it. It's Brianna's Homestyle Rich Poppyseed Dressing. I would love you forever!

  31. Sounds yummy! How long do you think the dressing will keep in the fridge?

  32. can't wait to try this, thanks! 🙂

  33. Sounds tasty! I eat salads everyday and this will be a great dressing change plus I have a lot of Basil in my garden as well. Thanks for the recipe!