Ingredients
1
cup (packed) watercress leaves
3/4
cup (or more) plain nonfat yogurt
1/3
cup light (1/3 less fat) mayonnaise
2
tbsp (packed) chopped fresh dill
2
tbsp (packed) chopped fresh basil
2
tbsp chopped green onion
1
tbsp (packed) chopped fresh mint
Directions
1.
Cook watercress in medium saucepan of boiling water 30 seconds. Drain. Rinse watercress under cold water. Drain again. Pat watercress dry with paper towels. Transfer 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. Transfer dressing to bowl. Season dressing to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)
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