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Ricotta Herb Dip
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 1 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 74.4
Total Carbs 5.6 g
Dietary Fiber 1.5 g
Sugars 2.1 g
Total Fat 2.4 g
Saturated Fat 1.0 g
Unsaturated Fat 0.1 g
Potassium 268.7 mg
Protein 8.0 g
Sodium 155.2 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 cup  chopped parsley
2 cup  fresh mint
2 oz  anchovy filets
1 tbsp  cooking sherry
0 1/4 tsp  salt
1 pinch  ground nutmeg
1 pinch  ground red pepper (cayenne)
1 each  pepper, black, dash
0 1/2 cup  fat free ricotta cheese
0 1/2 cup  lowfat plain yogurt
0 1/4 cup  reduced fat sour cream
1 tbsp  minced onion
0 1/2 oz  unflavored gelatin
2 tbsp  cold water
1 each  parsley sprigs
  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.

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