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 |