Springtime Dip

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 66
  • Calories from fat: 38%
  • Fat: 2.8g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.4g
  • Carbohydrate: 5.4g
  • Fiber: 2g
  • Cholesterol: 8mg
  • Iron: 3.1mg
  • Sodium: 253mg
  • Calcium: 151mg

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

Preparation

  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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