The first time I made this salad dressing was about 7 years ago for Christmas dinner. Each person had a little wedge of Boston Bibb lettuce drizzled with this thick, creamy deliciousness and topped with some grape tomatoes. It was a wonderful compliment to our short ribs over polenta.
The second time I made it was for New Year’s Eve dinner and it paired wonderfully with roasted vegetables, a creamy pasta and beef tenderloin. I actually saw one of my friends use a bite of tenderloin to soak up the rest of the dressing on his salad plate. It’s just that good.
This is another Ina Garten home run! It is just so, so good. When I am blending the dressing together in my little mini food processor and dip my finger in to taste for seasonings it makes me wish I had a plate full of raw carrots. I almost never want to eat raw carrots. But it is more socially acceptable to dip those than my finger. Plus, anything that makes me want to eat more vegetables is good, right? So, technically this is a salad dressing but it would also be wonderful to serve as a dip on a veggie platter. Give it a try, you won’t be sorry.
Oh, and the way Ina recommends serving it, on a quarter wedge of Boston Bibb lettuce is wonderful. I think it would even be great on a buffet table. Just have a platter lined up with cute lettuce wedges and everyone can grab their own.
If you want Ina’s exact recipe, click here. I have not really tweaked it below, I just cut the recipe in half. It makes A LOT of dressing and I would very rarely need that much. To help you visualize, here is a picture of a mason jar filled with the recipe below. To me, that is plenty!
Basil Green Goddess Dressing
1/2 c Mayonnaise
1/2 c chopped Green Onions, white and green parts (about 3-4 green onions)
1/2 c chopped Basil
Juice of 1 Lemon
1 clove Garlic, minced
1 tsp Anchovy Paste
1 tsp Kosher Salt
1/2 tsp Pepper
1/2 c Sour Cream
In a blender or mini food processor blend everything, except the sour cream, until very smooth. You will get a beautiful green color (that doesn’t really shine through on my photos)
Add the sour cream and process just until blended.
Use immediately or store in the fridge.