Herby Spring Pea Dip Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

Bring a large pot of water to a boil with 1 teaspoon sea salt.

Add the peas, stir, and cook for 8 minutes.

Drain the peas and rinse with cold water until cool. Set aside.

Preheat the oven to 350 F.

Line a baking sheet with parchment paper.

Slice the baguette into 24 thin slices.

Place the baguette slices on the baking sheet and brush with 2 tablespoons of extra-virgin olive oil.

Bake the baguette slices for about 15 minutes until golden and crisp. Cool and set aside.

Add the cooked peas to a food processor bowl.

Crumble in the goat cheese.

Add the lemon zest and juice, mint, dill, chives, garlic and onion powder, black pepper, ⅓ cup olive oil, and the remaining teaspoon of salt.

Process the mixture until smooth, but still with a bit of texture, scraping down the sides of the bowl once.

Transfer the dip to a serving bowl and refrigerate while preparing the vegetables.

Cut the carrots lengthwise into halves or quarters, depending on their thickness.

Cut the cucumbers lengthwise into halves or quarters.

Trim the stem from the endive and separate into leaves.

Halve or quarter the radishes.

Arrange the herby spring pea dip, vegetables, and baguette slices on a platter or in separate dishes to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens