| Level: | Easy |
| Total: | 20 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 cup frozen peas
- 2 small cloves garlic
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh dill
- 1 pinch cayenne
- Kosher salt and freshly ground black pepper
- Assorted veggies such as: steamed asparagus and green beans; sliced bell pepper; radishes; carrots; cucumber spears
Instructions
- Bring a medium pot of water to a boil; add the peas and cook until just tender, about 5 minutes. Drain in a colander and rinse under cold water to cool.
- With the motor running, add the garlic to the food processor through the shoot to finely chop. Add the peas, mayonnaise, lemon, olive oil, dill, cayenne, 1/4 teaspoon salt and a few grinds of pepper and process until smooth.
- Transfer the aioli to a small bowl. Serve with assorted veggies for dipping.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 259 |
| Total Fat | 26 g |
| Saturated Fat | 4 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 2 g |
| Cholesterol | 11 mg |
| Sodium | 203 mg |
| Serving Size | 1 of 4 servings |
| Calories | 259 |
| Total Fat | 26 g |
| Saturated Fat | 4 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 2 g |
| Cholesterol | 11 mg |
| Sodium | 203 mg |
Reviews
I made this for Easter. It’s a lovely Spring color, but it tastes mostly of peas and mayo. I hope after a night in the fridge that something else will come through.
Loved it! Easy ingredients that you have on hand.
Great change from the usual heavy dips. This is tasty and goes perfectly with veggies. I’ll make it often. I’m going to replace mayo on a BLT sandwich next… Maybe other ones too!