FRESH PEAS AND MINT SPREAD

By • January 20, 2011 • 0 Comments



Author Notes: To me this is the taste of summer. Garden fresh peas like sunshine, berries and apricots, just make me smile. This spread or dip is a green as the grass and is really easy to make. Use it to dip fresh vegetables or spread on crackers.
I use Greek yogurt made by the Argyle Cheese Farm, in Washington County New York It is the best I have ever eaten.
If you do not have Greek style yogurt you can put 2/3 of a cup of regular yogurt in a strainer lined with a coffee filter and let it drip into a glass for at least 4 hours or overnight.

Use the thick yogurt for the dip and either save the liquid for another purpose or throw it away.

Photo from epicurean-essentials.com
judith@hudsonvalleycooking

Makes 1 cup

  • 1 cup fresh peas, shelled
  • 1/3 cup mint leaves
  • 1/3 cup Greek style yogurt, full fat
  • salt and pepper to taste
  1. Boil the peas for 1 minute in salted water. Drain and put in ice water until cool and drain again.
  2. Add all the ingredients to a food processor or blender and blend until smooth.
  3. Taste and add salt and pepper, if needed
  4. Store in refrigerator but serve at room temperature. The flavors will blend as the spread sits. It will keep for a day or two.
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