Springtime Dip

• 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)

1. 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.
2. 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.

parsley, mint, anchovy, sherry vinegar, salt, ground nutmeg, ground red pepper, black pepper, ricotta cheese, yogurt, lowfat sour cream, fresh onion, unflavored gelatin, water, parsley sprigs

Taken from www.myrecipes.com/recipe/springtime-dip (may not work)