Creamy Basil Dressing or Dip!

Total Time
10mins
Prep 10 mins
Cook 0 mins

The thin version of this recipe makes a great salad dressing. When thickened after refrigeration it makes a good vegetable dip, topping for a baked potato, or mayonnaise replacement for sandwiches. Can be made vegan by using tofu instead of yogurt. This recipe tastes best after marinating in the refrigerator for 24 hours (not in the cooking time). It should last about 7 days in the refrigerator and you may need to thin this dressing before serving if it is too thick. From "Choices - Quick & Healthy Cooking" cookbook.

Ingredients Nutrition

  • 3 tablespoons lemon juice
  • 1 12 tablespoons fresh basil, chopped
  • 12 teaspoon dry mustard
  • 1 medium garlic clove, minced
  • 3 tablespoons olive oil or 3 tablespoons safflower oil
  • 34 cup low-fat Greek yogurt, plain (to make this vegan you can use 3/4 cup soft tofu crumbled up instead)
  • salt or garlic salt, to taste

Directions

  1. In a food processor or blender, combine the lemon juice, basil, mustard, and garlic. Process until smooth. Then, with machine running, gradually ad oil. When oil has been completely blended in, add tofu (if making nondairy option). If using yogurt, remove the dressing from the food processor and place in small bowl and gently stir in yogurt.
  2. Season to taste with salt. Cover and refrigerate. Stir well before each serving. The tofu version will especially thicken when chilled. Thin with a teaspoon or so of water if needed.

Reviews

(4)
Most Helpful

If you enjoy Greek Tzatziki, this is similar. This was nice light and the basil was a refreshing twist. I did add a 2 tablespoons of basil and served leftover "dressing" as a nice dipping sauce for pita bread and veggies. Thank You.

CHILI SPICE November 18, 2008

A nice creamy dressing which I enjoyed over cherry tomatoes. Easy to make and a great way to use basil from the garden! Thanks! Made for the Vegetarian Swap#2!

Sharon123 September 22, 2008

A very tasty dressing which I thoroughly enjoyed on my take-to-work sandwiches over the past two days - one egg and lettuce and one cucumber sandwich. Sandwiches can so easily become a little soggy when they've been made some hours earlier, so I took the dressing in a small container and added it to the sandwich just before I ate it. I made this dressing exactly to the recipe except for the addition of about a dozen pine nuts. I used olive oil and tofu. Next time, I'm going to make this with Greek yoghurt, not as low fat certainly but creamily delicious and I don't waver from using it when using yoghurt in recipes. Thanks for sharing this flavoursome and easy to make recipe, Enjolinfam. Made for Newest Zaar Tag.

bluemoon downunder September 12, 2008

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