Springtime Dip

Springtime Dip
Springtime Dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 6

    cups fresh parsley leaves

  • 2

    cups fresh mint leaves

  • 6

    canned anchovy fillets drained

  • 1

    tablespoon sherry vinegar

  • 1/4

    teaspoon salt

  • Dash ground nutmeg

  • Dash ground red pepper

  • Dash black pepper

  • 1/2

    cup part-skim ricotta cheese

  • 1/2

    cup plain fat-free yogurt

  • 1/4

    cup low-fat sour cream

  • 1

    tablespoon minced fresh onion

  • 1

    teaspoon unflavored gelatin

  • 2

    tablespoons water

  • Fresh parsley sprigs (optional)

  • Pita Chips (see recipe)

Directions

Place parsley and mint leaves in a food processor, and pulse 2 to 3 times or until combined. Add anchovy and next 5 ingredients (anchovy through black pepper); process until well-blended, scraping sides of processor bowl occasionally. Add ricotta; process until smooth. Spoon parsley mixture into a mixing bowl; stir in yogurt, sour cream, and onion. Sprinkle gelatin over water in a saucepan; let stand 1 minute. Cook over low heat; stir until gelatin dissolves. Remove from heat; cool slightly. Stir into parsley mixture. Cover and chill. Garnish with parsley sprigs, if desired. Serve with Pita Chips. Serving Size: 1/4 cup

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