20 May 2018: Sweet Pea Dip

2018-May-18_food_2333When the weekend rolls around, we like to slow things down and start our evening meal off with Cinq à Sept, our version of the French cocktail hour. And that means a little something to eat before dinner.  I discovered this refreshing Spring dip from Michael Symon on Food Network’s website recently and it has quickly become a favorite before dinner treat. 

Sweet Pea Dip

Ingredients

  • 2 cups fresh or frozen peas (frozen peas, way easier and usually in my freezer anyway)
  • Kosher salt
  • 1 cup fresh sheep’s milk ricotta (okay, cheated – bought low-fat store-brand ricotta)
  • Grated zest of 1/2 lemon
  • 1/2 cup grated Parmesan cheese (don’t even think about that canned stuff!)
  • 2 TBSP chopped fresh (yes, use the fresh) mint
  • Freshly ground black pepper
  • 2 TBSP extra-virgin olive oil
  • Grilled bread for serving (whatever you substitute, make it crusty)

Method:

  1. Add the peas to a large pot of well-salted boiling water and boil the pease for about 30 seconds (here’s where I use my microwave). Remove peas to an ice bath.
  2. In a food processor, combine the ricotta, lemon zest, parmesan and mint. Drain the peas and add them to the food processor. Pulse just until the mixture comes together; you want to keep a little texture and not make it totally smooth. Season with salt.
  3. Spoon the mixture into a serving bowl, crack some pepper over the top and drizzle with olive oil. Serve the pea dip with grilled bread.
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About amybisson

I taught second, third and fourth graders. Teaching was my passion and joy for 30 years. And it didn't hurt that they called me "mom" sometimes. View all posts by amybisson

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