Four Nights A Week

Our granddaughter loves peas. Well, she loves them as long as they are frozen. I’m not certain I understand a 7 year old’s palate, but I am glad she enjoys vegetables in any form. It also had me recalling a dish we sampled at one of Daniel Boulud’s restaurants near Lincoln Center.

While this isn’t a replication of the appetizer we experienced, I do like this version. Along with hummus, it has become one of our pre-dinner snacks served with crudité or crackers.

The general structure is thawed green peas, some kind of soft cheese and shaving of hard cheese and seasoning. The dip keeps in an airtight container in the fridge for several days.

Green Pea Veggie Dip

Ingredients:

• 1 bag of frozen peas (thawed)
• 1 to 1 1/2 cups soft cheese (I use whatever might be in the fridge – ricotta, cottage cheese in any of their forms. Don’t try this with yogurt, sour cream or cream cheese)
• about 1/4 cup of grated parmesan or romano
• Salt, pepper to taste
• Options for dill or basil

Method:

1. Thaw the peas – they can be cold and they should be uncooked, but thaw them.
2. Add all of the ingredients into a food processor.
3. Blend until you reach the texture you like. (I like it a bit coarse.)
4. Serve with raw veggies or crackers.