While so far this year the garden catalogs have gone straight to the recycle bin (phew), I did open my latest Cuisine At Home magazine and found this recipe for Spring Pea Dip. It calls for fresh green peas, and practically screamed SPRING! at me. When I saw a bag of fresh English peas at Costco (in early March when there is still snow on my yard), I knew it was fate. This dip was going to give me my garden fix so I'd be able to hold off on seed buying and garden planning. I'll still have to avoid the garden sections at Home Depot and Walmart. I don't have that much willpower.
The dip was really quite good. The ingredient list is short and each one plays an important part in the final flavor, so don't leave anything out. And let's not forget the color--isn't it gorgeous?! You should definitely put this dip on your Easter table.
Note: The instructions say to process the dip until it's chunky. I wanted my dip more smooth than the dip pictured in the magazine, so I let it process a little longer.
Spring Pea Dip (from Cuisine at Home)
2 cups fresh shelled green peas, blanched (or 2 cups frozen peas, thawed)
1/2 cup drained marinated artichoke hearts, oil reserved
1/4 cup crumbled feta cheese
3 tablespoons chopped fresh mint
3 tablespoons fresh lemon juice
1 tablespoon tahini or olive oil (I used olive oil)
1 teaspoon minced garlic (I used 2 cloves)
salt and black pepper to taste
Combine everything except salt and pepper in a food processor and pulse until it's the consistency you want. Season with the salt and pepper.
Serve the dip with pita bread or crackers.
Makes about 1 1/2 cups dip.