The kids didn't go for this easy, healthy dip. They're crazy. Just meant more for me, and I couldn't stop scooping it up. Peas, an added boost from spinach, a burst of lemon, and a kiss of nutmeg -- yum! This looks and tastes like spring to me.
Set this out as a dip for raw veggies, slather it on Melba toast, or spread it in a pita as a base for a veggie sandwich. It takes just a few minutes to whip up.
Spring Pea Dip
To play with the flavor, try adding a handful of fresh herbs -- mint, cilantro, or parsley would work nicely.
2 cups peas, frozen or fresh
1/2 cup water
generous handful of baby spinach leaves
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
2 teaspoons lemon juice
1 teaspoon lemon zest
a pinch or two of nutmeg
salt and pepper to taste
1/2 cup water
generous handful of baby spinach leaves
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
2 teaspoons lemon juice
1 teaspoon lemon zest
a pinch or two of nutmeg
salt and pepper to taste
Combine water and peas in a saucepan. Bring to a boil, cover, reduce heat, and cook for 5 minutes. Strain peas, reserving cooking liquid.
Combine peas and remaining ingredients and blend thoroughly in a food processor or blender. Add a tablespoon or more of the cooking liquid and keep blending until you reach the desired consistency.
Serve dip with fresh vegetables, bread, or crackers.
Combine peas and remaining ingredients and blend thoroughly in a food processor or blender. Add a tablespoon or more of the cooking liquid and keep blending until you reach the desired consistency.
Serve dip with fresh vegetables, bread, or crackers.
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