1/2 cup light sour cream
1/2 cup mixed herbs, such as, parsley, chives and dill
1/3 cup light mayonnaise
1 tbsp. rice vinegar
1/2 tsp. salt
1/8 tsp. cayenne pepper
12 oz reduced-fat cream cheese, room temperature
Assorted vegetables, such as, baby carrots, sliced bell peppers, cucumbers

In blender, process sour cream, herbs, mayonnaise, 2 tablespoons water, vinegar, salt, and cayenne pepper until smooth and pale green. Cut cream cheese into chunks. Add to blender, one at a time, processing until smooth. Transfer mix to serving bowl. Serve with fresh vegetables.

Submitted by: Sherry Monfils