Minted Sweet Pea Dip
Makes 1 large bowl (serves roughly 10)
Read the original post here.
Ingredients
1 inch ginger
4 large shallots
4 cloves garlic
3 15 oz bags frozen peas
1 cup mint, roughly chopped
1 tsp salt
1 tbsp olive oil
In a medium sauce pan or dutch oven with a lid, heat the olive oil over a medium flame. Sauté the shallot for a few minutes until translucent and then add the garlic and ginger and continue to cook for an additional two minutes. Turn the flame to low and add the frozen peas. Stir to incorporate with the shallot mixture, cover, and cook for 5-10 minutes until peas are completely defrosted but not mushy.
Place ¾ of the mixture in a small food processor or blender and puree. Add the mint and combine. In a small bowl, combine the pea puree with all but ½ tablespoon of the remaining whole peas and stir to incorporate.
Mixture can be stored in the refrigerator for up to three days.
Garnish with the tablespoon of peas, a few leaves of mint, and serve at room temperature with crusty torn baguette.
