Creamy Herb Salad Dressing

Serve this dressing hot or cold. It can be used as a dip or on poultry, baked potatoes or cold seafood. It keeps well when covered and refrigerated.

• Ready In: 10 mins
• Yields: 1 1/2 cups

Ingredients

• 1⁄2 cup plain nonfat yogurt or 1⁄2 cup low-fat yogurt
• 1⁄2 cup nonfat sour cream or 1⁄2 cup low-fat sour cream
• 1  green onion, minced (stem and all)
• 2  tablespoons fresh parsley, minced
• 1⁄2 teaspoon  salt-free lemon & herb seasoning
• 1⁄2 teaspoon honey or 1⁄2 teaspoon sugar
• 1⁄4 teaspoon  salt-free Italian herb seasoning (optional)

Directions

1. Using a hand beater, whip together yogurt and sour cream in a small bowl.
2. Stir in remaining ingredients.
3. To Serve Cold: Refrigerate, covered until ready to use.
4. To Serve Hot: Gently warm over medium heat, stirring until heated through.
5. Do not boil.