1 c. plain nonfat yogurt
1 c. (packed) watercress leaves
2 tbsp. chopped fresh dill or 2 tsp. dried dillweed
2 tbsp. chopped fresh basil or 2 tsp. dried, crumbled
1 tbsp. sliced green onion
1 tsp. chopped fresh mint
1 tsp. sugar
1/2 tsp. salt
Dash of hot pepper sauce (like Tabasco)

Combine all ingredients in processor and puree until smooth. Refrigerate. Makes about 1 1/3 cups.

Per 2 tablespoon serving: 15.08 calories; .02 g fat; 123.58 mg sodium; .42 mg cholesterol.