Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham
From the Kitchen of Susan Weber, Dunwoody, Georgia.
"This easy appetizer dip is delicious in a grilled lamb pita. You can also use it as a spread for burgers or a crudité platter."
Makes about 3/4 cup
1 cup fresh or frozen, thawed sweet peas
1/4 cup olive oil
2 tablespoons chopped fresh mint
1 garlic clove
1/4 teaspoon salt
Assorted vegetables (such as baby bell peppers, radish halves, sugar snap peas, and endive leaves) and toasted bread slices
Cook peas in boiling salted water to cover 1 to 3 minutes or just until crisp-tender; drain. Plunge sweet peas into ice water to stop the cooking process; drain. Pulse blanched sweet peas, olive oil, chopped fresh mint, garlic clove, and salt in a food processor 4 or 5 times or until smooth. Store in an airtight container in refrigerator up to 3 days. Serve with assorted vegetables and toasted bread slices.