1 cup plain fat-free yogurt
2 teaspoons imitation bacon bits
1 1/2 teaspoons dried chives
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon pepper

Combine all ingredients; mix well. Refrigerate at least 2 hours before serving, to blend flavors.

Serve on hot baked potatoes.

Makes about 1 cup.

Serves: 4 (1/4 cup) servings - 1 WW point per serving

Per 1/4 cup: 39 calories, trace fat, 1 mg cholesterol, 5 g carbohydrates, 0 g fiber, 4 g protein, 199 mg sodium

NOTE: A 2-tablespoon serving of this topping is "free" for weight watchers.