Basil Dressing

A creamy dressing flavored with fresh basil. Use as a salad dressing or sandwich spread. It's delicious either way.

Category: Salad

Cuisine: French

☆☆☆☆

2 reviews 
Ready in 15 minutes
by promfh

Ingredients

1/4 cup Miracle Whip Lite

1/4 cup Neufchatel Cheese - softened

2 tablespoons Sour cream

1/2 teaspoon Dijon Mustard

1/2 teaspoon Anchovies - two fillets or use anchovy paste

2 ounces Basil Pesto - to taste

2 teaspoons Cider Vinegar - As needed for taste & consistancy

1/2 cup Basil leaves - rough chopped

2 medium Scallions - rough chopped

1/4 teaspoon kosher salt - to taste

1/2 teaspoon Black pepper - Fresh ground, to taste


Directions

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.

Reviews

☆☆☆☆

I lived the fact that it was low fat and flavorful. Not sure what I'll use it for yet. I think it should be listed as a dip too cause its thick and more cider vinegar to thin it would be too sour. I'm planning on serving it today with raw veggies.serving it today with raw o

juliakohler
☆☆☆☆

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. [I posted this recipe.]

promfh

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