Ingredients:

½ cup low-fat (1%) cottage cheese
¼ cup lightly packed tender watercress sprigs
or fresh fl at-leaf parsley leaves
3 tablespoons fat-free milk
2 tablespoons lemon juice
1 tablespoon snipped fresh dill
1 tablespoon snipped fresh chives
1 tablespoon reduced-fat mayonnaise
1 small garlic clove, minced
½ teaspoon anchovy paste

Directions:

Combine all ingredients in blender and pulse until smooth. Thin with 1 or 2 tablespoons of water, if needed. Transfer dressing to small bowl. Refrigerate, covered, at least 1 hour to allow flavors to blend. Use or refrigerate in covered container up to 2 days.