1/4
cup cholesterol-free reduced-calorie mayonnaise or salad dressing
1/4
teaspoon salt
1/2
cup watercress leaves
1/2
cup fresh parsley leaves
1/4
cup fresh basil
1
green onion (with top), cut into 1-inch pieces
Assorted raw vegetables (baby carrots, pea pods, zucchini)
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Steps
1
In blender or food processor, place yogurt, mayonnaise and salt. Add remaining ingredients. Cover; blend or process about 30 seconds, stopping blender occasionally to scrape sides, until finely chopped.
2
Cover; refrigerate about 1 hour or until slightly thickened and chilled. Serve with raw vegetables.
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Besides veggie dippers, pretzels, pita chips and baked tortilla chips taste great with this dip. Or, use as a topping or sauce for chicken, turkey or pork.
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Nutrition Facts
Serving Size:1 Serving (2 tablespoons dip and 6 vegetables each)
