- 2 cups trimmed watercress (about 2 bunches)
- 1/2 cup fresh basil leaves
- 1/3 cup canola 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
Directions
1. Combine all ingredients in a food processor, and pulse 8 to 10 times or until just combined.
2. Scrape the mixture into a bowl or serving dish.
3. Cover and chill for 8 hours or overnight.
