Tuesday, March 22, 2011

Spring Pea Dip


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

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.

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