PEA DIP WITH PARMESAN
With dips there is always something new, because if you substitute "thick purée" for "dip," the options are limitless.
Provided by Mark Bittman
Categories quick, appetizer
Time 10m
Yield At least 8 servings
Number Of Ingredients 9
Steps:
- Put peas in a pan with just enough stock or water to come half way up their height. Cook for about 3 minutes, or until peas are bright green and tender. Put all but 1 cup of peas in a food processor or blender, and add just enough cooking liquid to start purée. When purée is relatively smooth, transfer it to a bowl and stir in remaining cup of peas.
- Add pine nuts, cheese, garlic, mint and olive oil. Sprinkle with salt and pepper; taste and adjust seasoning, then thin with more liquid if necessary. Serve or refrigerate.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 252 milligrams, Sugar 4 grams
SWEET PEA DIP
"This creamy dip on crunchy bread is super satisfying."
Provided by Michael Symon : Food Network
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Add the peas to a large pot of well-salted 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.
- In a food processor, combine 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. Season with salt.
- Spoon the mixture into a serving bowl, crack some pepper over the top and drizzle with the olive oil. Serve the pea dip with grilled bread.
PEA, MINT & CHILLI DIP
A speedy guacamole-style purée that's ready in minutes and perfect for snacking or lunchboxes
Provided by Good Food team
Categories Lunch, Starter
Time 5m
Number Of Ingredients 8
Steps:
- Whizz the peas, yogurt, lemon juice, cumin, mint and chilli together in a food processor to a texture you like. Divide between plastic tubs to pack into lunchboxes, or tip into a serving bowl. Lightly toast the pittas, then cut into wedges and serve with the dip and carrots.
Nutrition Facts : Calories 278 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 16 grams sugar, Fiber 12 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
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