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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
- Boil the peas for 1 minute in salted water. Drain and put in ice water until cool and drain again.
- Add all the ingredients to a food processor or blender and blend until smooth.
- Taste and add salt and pepper, if needed
- Store in refrigerator but serve at room temperature. The flavors will blend as the spread sits. It will keep for a day or two.
- This recipe was entered in the contest for Your Best Dip
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