Creamy Scallion Herb Dressing

We had dinner with our good friends this week, and my wonderful friend Kelly made this incredible salad. It was an antipasto salad from Terri over at No Crumbs Left. I came home and the next morning whipped up my play on her dressing. If you don’t have fresh basil and fresh chives, you can just use one and will get a similar result. I like that you can leave this thick and eat it as a dip, or you can thin it a bit with water and have a delicious salad dressing. This is also a slam dunk when poured over grilled chicken or grilled veggies.

CREAMY SCALLION HERB DRESSING
Ingredients:
1 cup mayonnaise
1 bunch scallions 5 or 6 scallions
2 large garlic cloves
2 T apple cider vinegar
½ T agave or similar
½ t salt
2 t hot sauce or ¼ t cayenne
1 ½ T lemon juice
4 chives
1 shallot
7-10 basil leaves
Freshly cracked pepper

Directions:
1.) Roughly chop the scallions and chives. Add all ingredients to a food processor or blender, and mix on high until fully combined. Taste, and add additional pinch of salt or pepper if necessary.
Note: If using as a salad dressing, add 2-4 tablespoons of water while mixing to thin.
Leave in an airtight container in the fridge for up to 10 days. Drizzle over salad greens, grilled chicken or steak, or a big pile of roasted veggies.