Green Goddess salad dressing is an old classic recipe, thick and creamy and reminiscent of the great salads you'd get at a steakhouse. Most of the time, I'd be just as happy to skip the steak in favor of a giant portion of salad with extra creamy dressing and thick buttery bread.
The original goddess uses tarragon but basil is frequently substituted. I use whatever fresh herbs I have in my veggie crisper. You can chop and mix by hand, of course, but having a little mini processor makes quick work of this dressing. Leave it thicker as a dip or sauce for chicken and cooked veggies or make it thinner to dress your greens. It pairs extremely well with tomatoes and avocado. And, of course, a slice of crisply cooked bacon, crumbled on top, would not be a bad thing! Add some thick crusty bread, maybe a bowl of soup and dinner is served. Enjoy!
1/2 Cup low-fat mayonnaise
1/2 Cup low-fat sour cream
2 Tablespoons lemon juice
1 - 2 Cloves garlic
1 Teaspoon anchovy paste
Small handful of basil (10-15 leaves)
1 - 4 Tablespoons low-fat milk (depending on desired thickness)
Salt and pepper to taste