The fresh herbs make this dip especially flavorful—but you
may use smaller amounts of dried herbs if you don’t have fresh ones.
8 ounces low-fat cream cheese, softened
¼ cup plain yogurt
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
2 small green onions, chopped
½ teaspoon minced garlic
½ teaspoon Celtic salt
Combine the cream cheese and yogurt in a food processor or blender container and process for 1 to 2 minutes. Add the dill, parsley, green onions, garlic, and salt; process for 30 seconds or just until blended. Serve with raw vegetables.
Yield: 1½ cups
Adapted from a recipe found on SeedsofKnowledge.com