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.
GREEN PEA GUACAMOLE
Adding fresh English peas to what is an otherwise fairly traditional guacamole is one of those radical moves that is also completely obvious after you taste it. The peas add intense sweetness and a chunky texture to the dip, making it more substantial on the chip. They also intensify the color of the green avocado - and help the guacamole stay that way. Pea guacamole keeps its bright hue in the fridge for a few days without turning brown around the edges. A good dose of lime juice helps this cause. This dish, a collaboration between ABC Cocina's chef-owner, Jean-Georges Vongerichten, and his chef de cuisine, Ian Coogan, is the best kind of greenmarket tweak upon a classic.
Provided by Melissa Clark
Categories dips and spreads, appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into the boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain.
- Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until jalapeño is completely charred. Transfer to a small bowl, cover tightly in plastic wrap and let sit for 15 minutes. When cool enough to handle, use a towel to wipe off the charred skin. Halve, seed and devein the roasted jalapeño. Then halve, seed, and mince the remaining raw jalapeño.
- In a blender or the bowl of a food processor, purée peas (reserving 2 tablespoons for garnish) with roasted jalapeño, minced raw jalapeño, cilantro and 1/4 teaspoon salt. Process until almost smooth but still a little chunky.
- In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the pea purée. Adjust salt and lime juice as needed and garnish with fresh peas, sunflower seeds and flaky sea salt. Serve with tortilla chips and lime wedges.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 211 milligrams, Sugar 1 gram
GREEN PEA DIP
This is from Vegetarian Times. I think it's supposed to be like guacamole. They say to spoon it on soy burgers, refried beans or tomatoes. For the best appearance, do not make more than 2 hours in advance.
Provided by SweetySJD
Categories Vegetable
Time 10m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor, combine peas, yogurt, lime juice, garlic and cumin.
- Process, but stop before mixture is completely smooth.
- Transfer to a bowl and stir in salsa and salt to taste.
Nutrition Facts : Calories 32.2, Fat 0.2, Cholesterol 0.1, Sodium 66.2, Carbohydrate 5.7, Fiber 1.6, Sugar 2.4, Protein 2.3
PEA DIP
This is a fresh, zingy dip which is bursting with flavour and a wonderful sense of vitality. I like it with warm pitta bread or melba toast, but it would be good with just about anything. I have even used it to dress pasta, which was rather yummy. All quantities given are approximate - feel free to vary them according to taste.
Provided by Syrinx
Categories Lunch/Snacks
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Whizz peas (lightly cooked, if you prefer), lime juice, chilli, spring onion and mint together in the food processor (or use a hand blender) until they form a pâté. The texture can be smooth or coarse, as you wish.
- Season to taste with salt and pepper, then serve very cold.
Nutrition Facts : Calories 64.1, Fat 0.3, SaturatedFat 0.1, Sodium 82.5, Carbohydrate 12.1, Fiber 3.4, Sugar 4.7, Protein 4.1
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
GREEN PEA HUMMUS DIP
Use the hummus as part of a main meal served with grilled fish or chicken and salad. Alternatively serve with crudites or toasted pita bread.
Provided by English_Rose
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Add the peas to a pan of boiling water and simmer for 3 minutes.
- Drain the peas and put in a food processor along with all the other ingredients; mix well until a paste is formed.
- Season with sea salt and black pepper according to taste.
- Serve the green pea hummus in a dipping bowl, form a small hole in the centre of the mixture and add a tablespoon of olive oil and lightly dust with chili powder.
Nutrition Facts : Calories 126.4, Fat 6.2, SaturatedFat 0.9, Sodium 91.2, Carbohydrate 13.7, Fiber 4, Sugar 4.3, Protein 5.5
MINTY PEA DIP
This is a tasty dip you can pair with a few crudites and take it with you for a snack on the go.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Cook peas in salted boiling water until tender, 1 minute. Transfer to an ice-water bath; drain.
- Pulse peas in a food processor with mint, lemon zest and juice, garlic, 2 tablespoons olive oil, and tahini.
- Season with salt and pepper; drizzle with oil.
Nutrition Facts : Calories 167 g, Fat 9 g, Fiber 5 g, Protein 5 g, SaturatedFat 1 g
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