Springtime Dip Recipe

Ingredients
<br>- 6 cups fresh parsley leaves
<br>- 2 cups fresh mint leaves
<br>- 6 canned anchovy fillets, drained
<br>- 1 tablespoon sherry vinegar
<br>- 1/4 teaspoon salt
<br>- 1 dash ground nutmeg
<br>- 1 dash ground red pepper
<br>- 1 dash black pepper
<br>- 1/2 cup part-skim ricotta cheese
<br>- 1/2 cup plain fat-free yogurt
<br>- 1/4 cup low-fat sour cream
<br>- 1 tablespoon minced fresh onion
<br>- 1 teaspoon unflavored gelatin
<br>- 2 tablespoons water
<br>- fresh parsley sprigs (optional)
<br>- pita chips
<br><p></p>Directions
<br>step 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.
<br>step 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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Ingredients
- 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

Directions
step 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.
step 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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