Tuesday, March 31, 2009

Springtime Dip

2 cups (serving size: 1/4 cup)
* 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

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.

Nutritional Information
Calories: 66 (38% from fat)
Fat: 2.8g (sat 1.4g,mono 0.8g,poly 0.2g)
Protein: 5.4g
Carbohydrate: 5.4g
Fiber: 2g
Cholesterol: 8mg
Iron: 3.1mg
Sodium: 253mg
Calcium: 151mg

source by:myrecipes.com
recipes by:Marge Perry, Cooking Light,
Photo: Howard L. Puckett; Styling: Cathy Muir


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