Springtime Dip

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Springtime DipRecipe
Photo: Howard L. Puckett; Styling: Cathy Muir
2 cups (serving size: 1/4 cup)


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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)


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 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.

Created date

April 1998

Nutritional Information

Calories 66
Caloriesfromfat 38 %
Fat 2.8 g
Satfat 1.4 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 5.4 g
Carbohydrate 5.4 g
Fiber 2 g
Cholesterol 8 mg
Iron 3.1 mg
Sodium 253 mg
Calcium 151 mg