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Springtime Dip

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

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

Nutrition 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

How to Make It

  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.