Serve this creamy dip with a platter full of fresh vegetables. We recommend baby carrots, cucumber slices, grape tomatoes, red bell pepper strips, and celery sticks. It also makes a delicious dressing when spooned over iceberg wedges
1 cup light mayonnaise
1/2 cup plain low-fat yogurt
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon tarragon vinegar or white wine vinegar
Combine all ingredients in a blender or food processor; process 1 to 2 minutes or until smooth and herbs are finely chopped. Spoon dip into a serving bowl. Serve chilled with assorted fresh vegetables.