Sweet Pea Dip
Sweet Pea Dip
- Level: Easy
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 324
- Total Fat
- 20
- Saturated Fat
- 9
- Carbohydrates
- 18
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 19
- Cholesterol
- 44
- Sodium
- 414
- Total: 11 min
- Prep: 10 min
- Cook: 1 min
- Level: Easy
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 324
- Total Fat
- 20
- Saturated Fat
- 9
- Carbohydrates
- 18
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 19
- Cholesterol
- 44
- Sodium
- 414
- Total: 11 min
- Prep: 10 min
- Cook: 1 min
Ingredients
4 cups shelled peas
Kosher salt
2 cups fresh sheep's milk ricotta cheese
Zest of 1 lemon
1 cup grated Parmesan cheese
1/4 cup fresh mint leaves
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Serving suggestion: Serve with grilled bread.
Directions
- Add the peas to a well salted, large pot of boiling water. Make sure there is way more water than peas, and enough salt for it to taste like the ocean. Boil the peas for about 30 seconds. Remove the peas to an ice bath.
- To a food processor, add the ricotta, lemon zest, Parmesan, and mint. Drain the peas and add them to the food processor. Pulse just until the mixture comes together, you want to keep a little texture and not make it totally smooth.
- Spoon the mixture into a serving bowl, crack some black pepper over the top and drizzle with extra-virgin olive oil. Serve the pea dip with grilled bread.
Looking for Something Else?
wt.spazzatura
The Sweet Pea Dip is delicious. I could not get fresh peas so used frozen petite peas & it was still good. I’m not a fan of mint but it worked in here. It’s such a fresh bruschetta option!
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