Add first set of ingredients to the food processor and blend until very smooth. Adjust flavor and consistancy with Vinegar and/or extra cream cheese. You will want to be thick enough to use as a spread rather than runny like a pourable dressing. It can be thinned out later (with a bit of warm water) if you are using it on a salad.
Next add the basil and scallions and pulse a few times to blend them in. There should be flecks of dark green throughout the light green dressing. Season lightly with salt & pepper to taste. Use right away or refrigerate up to one week.
As a sandwich spread, this works will on almost any savory sandwich. I have used it on grilled steak and chicken and suspect it would go nicely on grilled Portabella mushrooms as a vegetarian dish.
As a dressing, try this on a salad of spinach and fresh tomato slices. It was wonderful in that version.
This recipe started off as a Green Goddess dressing. But Terragon was not availble and Basil was fresh in my garden. I swapped cider vinegar for the traditional white wine vinegar to gain some sweetness. The basil pesto was on hand in the refrigerator. It pumped up the basil flavor and added a tangy note as well.
I''ve served this on steak and chicken sandwiches as well as several salads. It''s been a hit every time it was presented.
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|Serving Size: 1 Serving (33g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 33 (73%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 8.9mg||3 %|
|Sodium 136mg||5 %|
|Potassium 35.7mg||1 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.7g|
|Protein 1g||1 %|
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Calories per serving: 45
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