Springtime Dip

Name: Springtime Dip
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 of ground nutmeg; Dash of ground red pepper; Dash of 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)

15 ingredients

2 steps

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 of ground nutmeg
Dash of ground red pepper
Dash of 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)

Directions

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.
2

Sprinkle gelatin over water in a sauce-pan; 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.