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Herbed Yogurt Dip

Vary the herbs in this dip to change the flavor. Great with raw vegetables, chips and crackers.  Try on sandwiches also

Serve yogurt dip with your favorite vegetable dippers, such as baby potatoes (simmer, unpeeled in salted water until tender) and cherry tomatoes.  You can purchase a vegetable platter from your local grocers or use cut vegetables from the grocer's salad bar  

Herbed Yogurt Dip
Makes about 2 cups
1 cup parsley leaves, coarsely chopped
1 cup basil leaves OR 1 cup arugula or watercress leaves, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
Grated zest of 1/2 lemon
6 ounces cream cheese
1 cup plain whole milk yogurt
3 tablespoons olive oil
Salt and black pepper 

Place all ingredients except salt and pepper in a food processor; pulse until well blended. Add salt and pepper to taste. Cover and refrigerate at least 30 minutes. Serve chilled.