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Creamy Basil Dressing Recipe

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4.7 from 145 reviews

This creamy basil dressing is a fresh and flavorful sauce perfect for salads, sandwiches, or as a dip. Combining Greek yogurt, mayonnaise, fresh herbs, and a touch of Worcestershire sauce, it delivers a smooth and tangy taste with a vibrant herbal aroma. Quick to prepare, this dressing adds a delicious homemade touch to your dishes.

Ingredients

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Dressing Ingredients

  • 1/2 cup Plain Greek Yogurt
  • 1/3 cup Mayonnaise
  • 2 Tablespoons Buttermilk
  • 1 cup Fresh Basil
  • 1/4 cup Fresh Parsley
  • 2 teaspoons Fresh Dill
  • 1/4 cup Fresh Chives
  • 2 teaspoons Worcestershire Sauce
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • Kosher Salt, to taste
  • Black Pepper, to taste

Instructions

  1. Prepare Ingredients: Measure out the Greek yogurt, mayonnaise, buttermilk, and fresh herbs (basil, parsley, dill, chives). Gather the Worcestershire sauce, garlic powder, onion powder, kosher salt, and black pepper.
  2. Add to Blender: Place all ingredients into a high-powered blender such as a Blendtec. Ensure the herbs are fresh and washed, but dry to avoid watery dressing.
  3. Blend Until Smooth: Blend the mixture on high speed until the dressing is smooth and creamy, with no visible herb chunks, about 30-60 seconds.
  4. Taste and Adjust: Taste the dressing and adjust salt and pepper as needed. If the dressing is too thick, you may add a splash more buttermilk to reach desired consistency.
  5. Serve or Store: Use immediately or transfer to an airtight container and refrigerate. This dressing can be stored for up to 3-4 days for best freshness.

Notes

  • Use fresh herbs for the best flavor; dried herbs will change the taste and texture.
  • Adjust thickness by adding more buttermilk if you prefer a thinner dressing.
  • Worcestershire sauce adds umami and depth; omit if you want a vegetarian version.
  • This dressing pairs well with mixed green salads, grilled vegetables, or as a spread for sandwiches.
  • Keep refrigerated and consume within 4 days.