Light Green Goddess Dressing (Panera Copycat)

Why We Love It

• It’s creamy without being heavy. Light mayo and Greek yogurt team up to give you that rich, dreamy texture without all the calories.
• The flavor is so good. Fresh basil, a little pesto, and shallot bring the herby goodness, while the vinegar and Dijon add just enough tang.
• It couldn’t be easier. Dump everything in the blender, press go, and you’re done. No whisking, no fuss.
• You can put it on everything. Salads, grain bowls, sandwiches, grilled chicken, or a big plate of crunchy veggies for dipping.
• The macros are fantastic. It’s big flavor for not many calories, which means you can drizzle with confidence.

Ingredients You’ll Need

You probably have most of these in your kitchen already!

• Light mayo: I use and love Duke’s light. It has a nice tang that makes this dressing sing.
• Fat-free plain Greek yogurt: Our creamy, protein-packed base.
• Fresh basil leaves, chopped: Fresh is the way to go here. It’s what gives the dressing that pretty green color and bright flavor.
• Shallot, minced: It’s milder than regular onion, so it blends in nicely without being sharp.
• Prepared pesto: I used jarred pesto for convenience. It adds so much flavor with zero extra work. If you have the time and a lot of fresh basil, whip up this great homemade basil pesto with walnuts from scratch.
• White wine vinegar: This adds a little zip and keeps everything tasting fresh.
• Light agave nectar: Just a touch of sweetness to balance the tang.
• Dijon mustard: It adds a little kick and helps keep the dressing smooth.
• Salt and pepper: To taste, of course!

How to Make Lightened-Up Green Goddess Dressing

1. Add the light mayo, Greek yogurt, chopped basil, minced shallot, pesto, white wine vinegar, agave, Dijon mustard, salt, and pepper to your blender.
2. Blend until it’s totally smooth and creamy, with no little flecks of basil or shallot hanging around.
3. Give it a taste and add a little more salt, pepper, or agave if needed.
4. Enjoy right away, or pop it in the fridge for about 30 minutes so the flavors can get to know each other.

• Give it a good blend. A full minute or so makes it extra silky and smooth.
• Use fresh basil. I know dried is easy, but it’s a no-go here.
• Taste before you serve. The flavors mellow a bit as it chills, so a quick taste lets you tweak the salt and tang.
• Use Duke’s light if you can. Any light mayo will work in a pinch, but Duke’s is my favorite.

More homemade salad dressings

• Homemade Greek salad dressing
• Creamy Balsamic dressing
• Fig Balsamic vinaigrette
• Light Copycat Olive Garden creamy Italian salad dressing
• Creamy mayo vinaigrette