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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Ricotta Herb Dip

Source: dLife

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

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 2.4 Fat, 0.6 Vegetables, 0.1 Milk,

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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Servings

Ingredients

6.0
6 cup chopped parsley 2.0
2 cup fresh mint 2.0
2 oz anchovy filets 1.0
1 tbsp cooking sherry 0.25
0 1/4 tsp salt 1.0
1 pinch ground nutmeg 1.0
1 pinch ground red pepper (cayenne) 1.0
1 each pepper, black, dash 0.5
0 1/2 cup fat free ricotta cheese 0.5
0 1/2 cup lowfat plain yogurt 0.25
0 1/4 cup reduced fat sour cream 1.0
1 tbsp minced onion 0.5
0 1/2 oz unflavored gelatin 2.0
2 tbsp cold water 1.0
1 each parsley sprigs

Directions

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