Green Goddess Dressing (Low Fat)

This Bon Appétit Magazine recipe (March 2002) packs a lot of flavour but is very low in calories. It is great on green salads, sliced tomatoes, hard-boiled eggs, or as a dip. You can substitute the yogurt for nonfat sour cream. Makes about 1 1/4 cups. (Can be prepared 3 days ahead. Cover and refrigerate.)

• Ready In: 10 mins
• Serves: 20

Ingredients

• 1  cup  packed arugula or 1  cup watercress leaf
• 3⁄4 cup plain nonfat yogurt (or more)
• 1⁄3 cup low-fat mayonnaise
• 2  tablespoons  packed fresh dill, chopped
• 2  tablespoons  packed fresh basil, chopped
• 2  tablespoons green onions, chopped
• 1  tablespoon  packed of fresh mint, chopped
• 1  teaspoon red wine vinegar
• 1⁄4 teaspoon  hot pepper sauce (optional)

Directions

1. Cook arugula or watercress in medium saucepan of boiling water 30 seconds. Drain. Rinse under cold water. Drain again. Pat dry with paper towels.
2. Transfer arugula or watercress to blender. Add 3/4 cup plain nonfat yogurt and all remaining ingredients and puree until smooth, thinning with more yogurt or water, if desired.
3. Transfer dressing to bowl. Season dressing to taste with salt and pepper.