Springtime Dip
By Lv2Cook
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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
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