Springtime Dip Recipe

Springtime Dip Recipe

  • 6 cups fresh parsley leaves
  • 2 cups fresh mint leaves
  • 6 canned anchovy fillets, drained
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon salt
  • 1 dash ground nutmeg
  • 1 dash ground red pepper
  • 1 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
  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.
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