Spring Pea Dip
- 1 pound fresh garden/shell peas, shelled
- 1/4 cup loosely packed fresh mint leaves, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup ricotta or cottage cheese
- 2 tablespoons freshly grated Parmesan cheese
Heat an inch of water to boiling in a medium saucepan.
Add the peas & bring back to a boil.
Reduce heat to medium, cover, & cook for 3 minutes until peas are tender.
Drain and rinse peas under cold water.
In a food processor or with stick blender, puree peas with mint, salt, & pepper.
Place in serving bowl & stir in cheeses.
Serve with veggies or pita chips.
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