Springtime Dip

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 2

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)

pita chips

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.

By RecipeOfHealth.com