Recipe by Cooking Light April 1998


Credit: Howard L. Puckett; Styling: Cathy Muir

Recipe Summary

2 cups (serving size: 1/4 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

66 calories; calories from fat 38%; fat 2.8g; saturated fat 1.4g; mono fat 0.8g; poly fat 0.2g; protein 5.4g; carbohydrates 5.4g; fiber 2g; cholesterol 8mg; iron 3.1mg; sodium 253mg; calcium 151mg.