Ingredients:
- dash of ground nutmeg
- dash of ground red pepper
- dash of black pepper
- fresh parsley sprigs (optional)
Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.56 Kcal (1790 kJ) | ||
| Calories from fat | 107.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.99g | 18% | |
|---|---|---|---|
| Cholesterol | 40.51mg | 14% | |
| Sodium | 1048.24mg | 44% | |
| Potassium | 2557.36mg | 54% | |
| Total Carbs | 44.83g | 15% | |
| Sugars | 6.77g | 27% | |
| Dietary Fiber | 29.2g | 117% | |
| Protein | 20.73g | 41% | |
| Vitamin C | 311.2mg | 519% | |
| Vitamin A | 11.8mg | 394% | |
| Iron | 1431mg | 7950% | |
| Calcium | 974.1mg | 97% | |
| Amount Per 100 g | |||
| Calories | 70.24 Kcal (294 kJ) | ||
| Calories from fat | 17.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.97g | 18% | |
|---|---|---|---|
| Cholesterol | 6.66mg | 14% | |
| Sodium | 172.21mg | 44% | |
| Potassium | 420.12mg | 54% | |
| Total Carbs | 7.36g | 15% | |
| Sugars | 1.11g | 27% | |
| Dietary Fiber | 4.8g | 117% | |
| Protein | 3.41g | 41% | |
| Vitamin C | 51.1mg | 519% | |
| Vitamin A | 1.9mg | 394% | |
| Iron | 235.1mg | 7950% | |
| Calcium | 160mg | 97% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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