Author Notes: To me this is the taste of summer. Garden fresh peas like sunshine, berries and apricots, just make me smile. This spread or dip is a green as the grass and is really easy to make. Use it to dip fresh vegetables or spread on crackers.
I use Greek yogurt made by the Argyle Cheese Farm, in Washington County New York It is the best I have ever eaten.
If you do not have Greek style yogurt you can put 2/3 of a cup of regular yogurt in a strainer lined with a coffee filter and let it drip into a glass for at least 4 hours or overnight.
Use the thick yogurt for the dip and either save the liquid for another purpose or throw it away.
Photo from epicurean-essentials.com —[email protected]
Makes: 1 cup
Ingredients
-
1
cup fresh peas, shelled
-
1/3
cup mint leaves
-
1/3
cup Greek style yogurt, full fat
-
salt and pepper to taste
Directions
- Boil the peas for 1 minute in salted water. Drain and put in ice water until cool and drain again.
- Add all the ingredients to a food processor or blender and blend until smooth.
- Taste and add salt and pepper, if needed
- Store in refrigerator but serve at room temperature. The flavors will blend as the spread sits. It will keep for a day or two.
/0fd1f919-04b6-4a41-bf66-51f532c6b09f--pea-shelling.jpg "FRESH PEAS AND MINT SPREAD 2")
1 of 2
/f48f22ee-fc5b-4070-ba41-4b54d85d25fd--pea-shelling.jpg "FRESH PEAS AND MINT SPREAD 3")
2 of 2
