I make a jar of this Creamy Basil Dressing Recipe almost every week during summer, and it’s honestly ruined store-bought dressing for me. It started as a way to use up the mountain of basil growing on my counter, and now I just keep the ingredients stocked on purpose.
I love that I can whip it up in five minutes flat, with no cooking involved and barely any cleanup. Whether I’m tossing it with greens, drizzling it over grilled chicken, or dunking carrot sticks straight into the jar, it always disappears fast.
If you enjoy fresh, flavorful seafood dishes, Tilapia in Roasted Pepper Sauce is another recipe that pairs nicely with the bright, herby flavors of this dressing. Once you try it, I promise you’ll be finding excuses to put it on everything too.
Cooking Time
- Prep Time: 5 minutes
- Cooking Time: 0 minutes (no cooking required)
- Total Time: 5 minutes
Ingredients
- 1 cup fresh basil leaves — this is the whole point of the dressing, so skip dried basil, it just won’t taste the same
- 1-2 cloves garlic — start with one clove if you’re not sure, since two turns this dressing sharp and bold
- ¼ cup mayonnaise — brings richness and body, and keeps the dressing from tasting watery
- ¼ cup plain Greek yogurt — adds tang and creaminess while keeping things lighter than an all-mayo dressing
- 2-3 teaspoons white vinegar — brightens the flavor and keeps the creaminess from feeling heavy
- ⅛-¼ teaspoon salt — start small, you can always add more once you taste it
- ⅛-¼ teaspoon black pepper — adds a little warmth and depth
- Optional: chopped scallion, minced shallot, fresh parsley, or red pepper flakes — great for customizing the flavor
Note: This recipe serves about 6, making roughly ¾ cup of dressing.
Equipment You Need
- Small food processor or personal blender — this is what breaks down the basil and blends everything into a smooth dressing
- Measuring spoons and cups — for accurate ingredient amounts
- Silicone spatula — perfect for scraping down the sides and getting every last bit out of the processor
How to Make Creamy Basil Dressing Recipe?
Making this dressing is about as simple as recipes get. You’ve basically got two paths here: a pourable dressing or a thicker dip and both start with the same handful of ingredients. Here’s exactly how I do it every time.
Prep Your Ingredients
Rinse the basil leaves and pat them dry before you start. Peel your garlic cloves and roughly chop them so they blend more easily. Measure out your mayo, yogurt, vinegar, salt, and pepper so everything is ready to go into the processor at once.
Blend for a Pourable Dressing
If you want a dressing you can pour over salad, add all the ingredients straight into your food processor. Blend until smooth, pausing to scrape down the sides if needed. This usually takes less than a minute of actual blending time.
Blend for a Thicker Dip
For a dip-like texture, leave the mayo out of the food processor at first. Blend the basil, garlic, yogurt, vinegar, salt, and pepper until smooth, then transfer it to a bowl. Stir the mayo in by hand instead of blending it, which keeps the texture thick and scoopable.
Taste and Adjust
Give the dressing a taste before serving it. If it feels a little flat, add a pinch more salt, a splash more vinegar, or a bit more garlic until it tastes right to you. Small adjustments make a big difference here.
Chill or Serve Right Away
You can use the dressing immediately, or pop it in the fridge for a bit if you prefer it colder. It keeps well in an airtight jar or container, so I usually make a batch ahead of time for the week.
Additional Tips for Making This Recipe Better
I’ve made this dressing more times than I can count, so here’s what I’ve learned along the way.
- I always blend the mayo separately when I want a thicker dip, because my food processor turns it liquidy if I blend it with everything else.
- I like adding a handful of parsley or even a few baby spinach leaves when my basil supply is running low.
- I’ve swapped the vinegar for lime juice or lemon juice a few times, and it completely changes the vibe in a good way.
- I add a little extra black pepper because I love the peppery kick it gives the dressing.
- If mine turns out too thick, I just blend in a tablespoon of water at a time until it’s the consistency I want.
Common Mistakes to Avoid
I’ve made a few of these mistakes myself, so learn from my trial and error.
- Using flavored Greek yogurt — I did this once and it threw off the whole flavor, so stick with plain.
- Adding too much garlic right away — I always start with one clove because two can overpower everything else fast.
- Skipping the taste test — I used to serve it straight from the blender, but a quick taste and adjustment makes it so much better.
- Blending the mayo in when I want a dip — this makes it too runny, so I stir it in by hand instead.
- Using wilted or old basil — I’ve learned fresh, vibrant basil leaves make a noticeable difference in flavor and color.
How to Serve Creamy Basil Dressing?
This dressing is endlessly versatile, which is part of why I keep coming back to it. Pour it generously over a leafy green salad for a simple, fresh side dish. Drizzle it over grilled or blackened chicken and fish for an easy weeknight dinner upgrade. A creamy seafood dish like Creamy Garlic Shrimp with Rice can also pair nicely with the fresh basil flavor of this dressing.
Use it as a dip alongside raw veggies like carrots, cucumbers, and bell peppers for a colorful appetizer spread. It also works beautifully spooned over roasted vegetables, adding a creamy, herby finish. For presentation, a light sprinkle of extra chopped basil or a crack of black pepper on top makes it look as good as it tastes.
Variations
- Dairy-free version — swap the mayo and yogurt for dairy-free alternatives to keep the same creamy texture.
- Lighter version — reduce the mayo and increase the yogurt for a lower-fat, tangier dressing.
- Richer version — use more mayo or a spoonful of sour cream instead of yogurt for extra indulgence.
- Onion boost — blend in a chopped scallion or a little minced shallot for extra depth.
- Spicy kick — stir in red pepper flakes or extra black pepper for some heat.
- Citrus twist — replace the vinegar with lemon or lime juice for a brighter, zestier flavor.
- Pesto-based version — blend leftover homemade pesto with equal parts mayo and yogurt, then adjust the seasoning.
- Crunch factor — stir in poppy seeds for a subtle bit of texture.
Nutritional Information
Here’s a rough idea of what you’re getting per 2-tablespoon serving of this dressing.
- Calories: about 71 kcal
- Protein: about 1g
- Carbohydrates: about 1g
- Fat: about 7g
Make Ahead and Storage
You can make this dressing up to a week in advance, since it holds up well in the fridge without losing flavor. Store it in an airtight jar or container, and give it a quick stir before each use since it can settle slightly. I don’t recommend freezing this dressing, as the mayo and yogurt base tends to separate and change texture once thawed. If it thickens too much in the fridge, just stir in a small splash of water to loosen it back up.
Why You’ll Love This Recipe?
There’s a reason this dressing has become such a staple in my kitchen, and I think it’ll become one in yours too.
- It’s incredibly fast — with no cooking involved, you can have fresh dressing ready in about five minutes.
- It’s endlessly versatile — use it as a salad dressing, a dip, or a sauce for meat, fish, or roasted veggies.
- It’s easy to customize — adjust the garlic, acid, and mix-ins to match exactly what you’re craving.
- It’s a great way to use up basil — perfect if you grow your own or buy more than you need.
- It tastes fresher and lighter than most store-bought creamy dressings, without any of the oily aftertaste.
FAQs
Can I make a creamy basil dressing with yogurt only, no mayo?
Yes, you can use all Greek yogurt instead of mayo for a lighter, tangier dressing. The texture will be a bit less rich, but still creamy and delicious.
What’s the easiest simple creamy basil salad dressing recipe?
The simplest version just blends basil, garlic, mayo, yogurt, vinegar, salt, and pepper together. It takes about five minutes and needs no cooking at all.
Is this similar to the creamy basil dressing at Sweetgreen?
It’s a similar style, a bright, herby, creamy dressing that works well over salads and bowls. Flavors vary by brand, but this homemade version is a close, fresher alternative.
How do I make it like the Bazbeaux creamy basil dressing recipe?
Bazbeaux-style dressings usually lean rich and garlicky, so use two cloves of garlic and a bit more mayo. Taste as you go and adjust the acid until it matches that bold flavor profile.
What makes this the best basil salad dressing option?
It uses fresh basil and garlic instead of dried, which gives it a much brighter, more vibrant flavor. The balance of mayo and yogurt also keeps it creamy without feeling heavy.
Can I make a healthy version of this creamy basil dressing recipe?
Yes, simply reduce the mayo and increase the Greek yogurt for a lighter, protein-rich dressing. You can also skip the mayo entirely if you prefer an even leaner option.
Is creamy basil dressing the same as a creamy basil sauce?
They’re very similar, but a sauce is usually thicker so it clings to meat or vegetables rather than pouring over salad. You can easily turn this recipe into a sauce by using less liquid.
Can I substitute vinegar with lemon for a creamy lemon basil dressing?
Absolutely, lemon juice works great in place of vinegar and adds a fresh, citrusy brightness. Lime juice is another good option if you want a slightly different twist.
Creamy Basil Dressing Recipe
Ingredients
Method
- Rinse the basil leaves and pat them dry before you start. Peel your garlic cloves and roughly chop them so they blend more easily. Measure out your mayo, yogurt, vinegar, salt, and pepper so everything is ready to go into the processor at once.
- If you want a dressing you can pour over salad, add all the ingredients straight into your food processor. Blend until smooth, pausing to scrape down the sides if needed. This usually takes less than a minute of actual blending time.
- For a dip-like texture, leave the mayo out of the food processor at first. Blend the basil, garlic, yogurt, vinegar, salt, and pepper until smooth, then transfer it to a bowl. Stir the mayo in by hand instead of blending it, which keeps the texture thick and scoopable.
- Give the dressing a taste before serving it. If it feels a little flat, add a pinch more salt, a splash more vinegar, or a bit more garlic until it tastes right to you. Small adjustments make a big difference here.
- You can use the dressing immediately, or pop it in the fridge for a bit if you prefer it colder. It keeps well in an airtight jar or container, so I usually make a batch ahead of time for the week.
Notes
- I always blend the mayo separately when I want a thicker dip, because my food processor turns it liquidy if I blend it with everything else.
- I like adding a handful of parsley or even a few baby spinach leaves when my basil supply is running low.
- I’ve swapped the vinegar for lime juice or lemon juice a few times, and it completely changes the vibe in a good way.
- I add a little extra black pepper because I love the peppery kick it gives the dressing.
- If mine turns out too thick, I just blend in a tablespoon of water at a time until it’s the consistency I want.
