Springtime Dip

By Lv2Cook

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)

Details

Servings 1

Preparation

Step 1

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