HERBED YOGURT DIP

1/2 cup fresh parsley leaves
1 cup packed basil leaves*
1/2 cup chives, chopped
Grated rind of 1/2 lemon
Juice of 1 lemon
8 ounces Neufchatel cheese or 1/3-less-fat cream cheese, softened
1 cup plain (1-percent milk fat) yogurt
3 tablespoons olive oil
Salt and black pepper to taste

In a food processor or blender, place the parsley, basil, chives, lemon rind and juice, cream cheese, yogurt and oil. Pulse until well blended. Add salt and pepper to taste. Cover and refrigerate 30 minutes to allow the flavors to blend.

Serve chilled. This dip can be made one day ahead.

*Fresh tarragon can be substituted for the basil, but because of its aniselike flavor, start out with about 1/2 cup and adjust to taste.

Makes about 2 cups
Source: Hors D'Oeuvres by Eric Treuille and Victoria Blashford-Snell