Practically Fat-Free Blue Cheese Dressing

• 4 Tbsp. fresh parsley, washed and dried
• 3 small shallots, peeled and quartered
• 3 Tbsp. champagne vinegar
• 2 tsp. olive oil
• 6 Tbsp. nonfat mayonnaise
• 4 Tbsp. nonfat cream cheese, softened
• 4 Tbsp. nonfat yogurt
• white pepper to taste
• 2 c. low-fat buttermilk
• 1/4 lb. Blue cheese (preferably Roquefort), crumbled

1. Place parsley and shallots in bowl of food processor and finely chop.
2. Add vinegar, oil, mayonnaise, cream cheese, Blue cheese and yogurt.
3. Add about 1/2 cup of the buttermilk and process until smooth.
4. Add pepper and remainder of buttermilk and process until well blended.
5. Store in covered container in refrigerator.

fresh parsley, shallots, champagne vinegar, olive oil, nonfat mayonnaise, nonfat cream cheese, nonfat yogurt, white pepper, lowfat buttermilk, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=797628 (may not work)