The salty anchovy fish from the Mediterranean is used sparingly for flavor in this cheesy dip that invites our Pita Chips to come in for a dive.
INGREDIENTS (for 8 servings):
- 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
PREPARATION:
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.
Reprinted with permission of Cooking Light® magazine. All rights reserved.CALORIES 66 (38% from fat); FAT 2.8g (sat 1.4g, mono 0.8g, poly 0.2 g); PROTEIN 5.4g; CARB 5.4g; FIBER 2g; CHOL 8mg; IRON 3.1mg; SODIUM 253mg; CALC 151mg