Green Herb Dip

• 3/4 creamy vanilla yogurt (from 2 pound container), such as yoplait 99-percent fat-free
• ¼ cup cholesterol-free reduced-calorie mayonnaise or salad dressing
• ¼ teaspoon salt
• ½ cup watercress leaves
• ½ cup fresh parsley leaves
• ¼ cup fresh basil
• 1 green onion (with top), cut into 1-inch pieces
• assorted raw vegetables (such as baby carrots, pea pods, zucchini, etc.)

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.