Copyright 2006: The Big Book of Appetizers
2 cups whole plain yogurt (I used 2% Greek style yogurt)
8 ounces cream cheese, at room temperature
3 green onions white and green parts, trimmed and sliced
1/3 cup chopped fresh Italian parsley
2 teaspoons fresh lemon juice
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/8 teaspoon cayenne pepper
Add all ingredients to the work bowl of a food processor and blend until smooth. Taste for seasoning and adjust salt and pepper.
The dip keeps, refrigerated, for up to 5 days.