Updated: December 18, 2012 11:04AM

MAKES 6 (3-TABLESPOON) SERVINGS

2 cups (about 2 bunches) trimmed watercress

½ cup fresh basil leaves

1/3 cup canola mayonnaise

¼ cup fresh flat-leaf parsley leaves

¼ cup chopped scallions

¼ cup plain fat-free Greek yogurt

2 tablespoons extra-virgin olive oil

1 tablespoon white wine vinegar

1 teaspoon anchovy paste

½ teaspoon freshly ground black pepper

¼ teaspoon kosher salt

¼ teaspoon ground red pepper

Place all ingredients in food processor or blender; pulse 8 to 10 times or just until combined. Scrape mixture into bowl or serving dish. Cover and chill 8 hours or overnight.

Serve with cleaned, cut up and chilled fresh vegetables such as cucumbers, carrots, bell peppers (red, green, yellow and orange), celery, and cherry tomatoes or blanched fresh vegetables such as asparagus, broccoli, cauliflower, green beans and sugar snap peas.

From Cooking Light’s The New Way to Cook Light

---