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."
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
How to Make It
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.