Source: dLife

Fresh herbs, ricotta cheese and anchovies meld into a flavorful dip.

Servings

6 cup chopped parsley , fresh parsley leaves
2 cup fresh mint , mint leaves
2 oz anchovy filets , drained (equal to 6 filets)
1 tbsp cooking sherry
0.25 tsp salt
1 pinch ground nutmeg
1 pinch ground red pepper (cayenne)
1 pepper, black, dash
0.5 cup fat free ricotta cheese
0.5 cup lowfat plain yogurt
0.25 cup reduced fat sour cream
1 tbsp minced onion
0.5 oz unflavored gelatin (or 1 tsp)
2 tbsp cold water
1 parsley sprigs (optional)

1 Using a food processor or blender, pulse parsley and mint 2 to 3 times, until coarsely chopped.
2 Blend in anchovy, vinegar, salt, nutmeg, red pepper, and black pepper until smooth. Blend in ricotta.
3 Pour mixture into a serving bowl and mix in yogurt, sour cream, and onion.
4 Combine gelatin and water in a pot and let sit 1 minute. Cook 1 minute, stirring until gelatin mixes in fully.
5 Take pot off of heat and let cool. Mix into ricotta mixture.
6 Wrap with plastic wrap and place in refrigerator. Top with parsley sprigs.

Serve this dip with crispy pita chips. Omit the anchovy if desired.