“This creamy dip on crunchy bread is super satisfying.”
| Level: | Easy |
| Total: | 10 min |
| Inactive: | 5 min |
| Cook: | 5 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 10 min |
| Inactive: | 5 min |
| Cook: | 5 min |
| Yield: | 6 servings |
Ingredients
- 2 cups fresh or frozen peas
- Kosher salt
- 1 cup fresh sheep’s milk ricotta cheese
- Grated zest of 1/2 lemon
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped fresh mint
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- Grilled bread, for serving
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 225 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 30 mg |
| Sodium | 305 mg |
| Serving Size | 1 of 6 servings |
| Calories | 225 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 30 mg |
| Sodium | 305 mg |
Reviews
Delicious and fresh for spring .. love it!!!
Recipe works well and did yield a bright and tasty spread (we used toast rounds)…great for a garden party.