sweet pea dip with mint and ricotta cheese

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Why do I always have like the largest bag of peas in my freezer? Do you guys do this as well?

You’re tooting a long (figuratively, not literally) in the grocery store in the freezer section asking yourself “do I need a bean and cheese burrito? it’s organic so …” You decide no but come across the vegetables and you say obviously to THE BIGGEST BAG OF SWEET PEAS EVER. Someone just tell me why my subconscious determines I always need frozen peas readily available at home.

This pea dip screams summer, white wine and the beach to me. I feel like you’d have to be a freak to crave vegetables like this come mid-January in Minnesota. That’s what lasagna is for, amiright?

If I’m being completely honest, I would ditch the vegetables and eat this dip with the crusty, warm grilled bread. The combination is just right; the crunchy yeasty bread compliments the lemony and creaminess of the dip. Radishes and peas don’t belong together – they just look nice together for blog pictures. Trust.

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What is everyone doing this Memorial Day weekend? Dayne and I have been going to a cabin an hour outside of the Twin Cities for four or five years now. We even flew back from Michigan last year so we didn’t miss it. It’s safe to say it’s my favorite weekend of the year. My favorite people in the world gather on a lake, we drink, we each cook a meal. We laugh and cry (from laughing so hard) and get fresh air, hopefully sunburned and most importantly we get full hearts from being with each other for three full days. Pure joy.

Please don’t forget to take time this weekend to think of those our country has lost in active duty. That’s what this weekend is for, after all.

Cheers!

yet another

sweet pea dip with mint and ricotta cheese

  • 2 cups fresh or frozen peas
  • 1 cup fresh ricotta cheese
  • zest of 1/2 lemon
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons fresh mint
  • salt and pepper
  • 2 tablespoons olive oil
  • grilled bread and vegetables, for serving
  1. Bring a pot of well-salted water to a boil and add peas to it.
  2. Boil peas for about 30 seconds, remove from water and drop into an ice bath.
  3. In a food processor, add ricotta, lemon zest, parmesan and mint and salt to taste. Drain peas and add to the food processor.
  4. Pulse until the mixture comes together – keep a little texture to it.
  5. Spoon mixture into a serving bowl, crack some pepper over the top and drizzle with the olive oil.
  6. Serve with grilled bread and vegetables.
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