Watercress Dip

zesty-green-dip-l

2 cups trimmed watercress
1/2 cup fresh basil leaves
1/3 cup mayonnaise
1/4 cup fresh flat-leaf parsley leaves
1/4 cup chopped green onions
1/4 cup plain fat-free Greek yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon anchovy paste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper

Combine all ingredients in a food processor, and pulse 8 to 10 times or until just combined. Scrape the mixture into a bowl or serving dish. Cover and chill for 8 hours or overnight.

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