1 3/4 c. plain non-fat yogurt
1/4 c. reduced calorie mayonnaise or salad dressing
1 tsp. dried parsley flakes
1 tsp. dried minced onion
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dill weed
1/4 tsp. paprika
1/4 tsp. pepper
1/8 tsp. celery salt (optional)

Combine all ingredients; stir until well blended and smooth. Cover and refrigerate to blend flavors. Can be stored for several weeks. Makes 2 cups or 32 tablespoons.

Serving Suggestion: Use on tossed salad, as a dip for raw vegetables, or combine with chopped raw vegetables such as cauliflower, broccoli, and green onion for a marinated salad.