Spring Pea Dip with Artichokes and Mint

3 07 2011

For us, the Fourth of July means a weekend full of parties! Which is great, but it can also be daunting trying to find the time and ideas for goodies to share. My recent posts of Watermelon Salad, Cauliflower Patties and this Spring Pea Dip are my line-up for this weekend. These took a minimal amount of time and ingredients (Cauliflower Patties take the longest), and each beauty was enjoyed at a different party!

Spring Pea Dip

Makes 2 cups and can be made a day in advance (from Cuisine At Home):

  • 2 cups (16 oz bag) frozen peas, thawed – while fresh peas would be great in this, save yourself the hassle and go for frozen
  • 1/2 cup drained marinated artichoke hearts with about 1 tsp of the oil reserved
  • 1/4 cup crumbled feta cheese
  • 3 Tbsp chopped fresh mint
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp tahini (this is ground sesame seeds usually found in the ethnic food aisle – if you can’t find any substitute with olive oil)
  • 1 tsp minced garlic
  • Salt and pepper to taste
  • Crackers or pita chips

Process peas, artichoke hearts, reserved artichoke oil, feta, mint, lemon juice, tahini or olive oil and garlic in a food processor or blender until chunky. Season with salt and pepper. Serve with crackers or pita chips.

My extra tips: When I first saw that this only made two cups I instantly thought I would need to double it. But after making the first batch it was enough for a small party. If you need this dip to stretch for a large crowd then I would double it. Also, I decided to double the artichokes anyways, so I ended up using a whole 14 oz can.




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