What can I say…I just feel “goddess-y” when I have this dressing. It’s lemony, it’s zesty, it’s herbaceous with hints of umami and it takes less than 5 minutes to make. It’s perfect as a salad dressing and even as a dip or on chicken or fish. It lasts up to a week in the refrigerator, so go ahead and make a batch today!
1 cup sour cream
1 cup mayonnaise
1 cup basil
1 cup green onions
1/4 cup lemon juice
3 cloves garlic
1 tsp kosher salt
large pinch of freshly cracked pepper
Rough cut white and green parts of green onions to yield 1 cup and set aside.
Rolling basil into a ball, rough cut to yield 1 cup and set aside.
Smash and peel 3 large cloves of garlic and set aside.
Juice lemons to yield 1/4 cup and set aside.
To a blender in this order, add lemon juice, 1 cup mayonnaise, 1 cup sour cream, garlic, basil/green onions and 3 anchovies. Add 1 tsp kosher salt and freshly cracked pepper.
Seal lid and if your blender has one, use rod to press ingredients down as you blend. This will help the blending process. Pause after 15 seconds, turn off the blender and, using a spatula, scrape down the sides to ensure all ingredients are incorporated. Blend for a final 15-20 seconds.
Pour into a container and use or refrigerate immediately. This will keep for up to 1 week. Enjoy!