green goddess dressing

I obsess.  I get obsessed with a food product and I use it every day and then out of the blue I am over it and I can't have one more bite.  I have been that way with galeos salad dressing for as long as I remember.  Even after the nutritional label was challenged and discovered to be incorrect I still did not part ways.  It took making this dressing for the lobster party to open my eyes to how delicious homemade dressing can be.  It is not only tasty it is so beyond easy to make.  I could not get enough of this.  Lucky for me there were left overs.  I dipped veggies in it, used it as a sandwich spread in paninis and of coursed dressed a salad.  My only issue is it is not exactly light but, I think that can be changed.  This dressing can be lighted by using light mayo and light sour cream or even substituting greek yogurt.  The basil can be swapped for tarragon or a mix of other fresh herbs on hand.  I can't wait to experiment.  Thanks Ina for making me fill the mason jars rather then buy the bottles.

My adorable nautical, preppy, east coast influenced table.  Used all those lobster items we got for our wedding that we never registered for and Brad wanted to throw out.  I knew someday they would come to use!

green goddess dressing

source: barefoot contessa

1 cup good mayonnaise

1 cup chopped scallions, white and green parts (6 to 7 scallions)

1 cup chopped fresh basil leaves

1/4 cup freshly squeezed lemon juice (2 lemons)

2 teaspoons chopped garlic (2 cloves)

2 teaspoons anchovy paste

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup sour cream

Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended.

Refrigerate the dressing until ready to serve.