When 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:
- 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.
- 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.
- 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.
Whenever I can use up the remaining bits of something I’ve only partially utilized during the week, it’s a win. This week, I had most of a container of plain, nonfat Greek yogurt leftover from a 
