We went to a friend's house this evening to have a casual dinner, so our children could spend some time together. Our friends had dinner covered, so we brought some appetizers. We bought a veggie tray at Albertson's and I made my Pea Dip. I found this recipe from Good Housekeeping last summer, and I have made this for many pot luck events since. This pea dip is a beautiful addition to the table. The bright green color of the peas can add color to your table presentation. Plus, it is light and summery, and it can help channel summertime, even though the weather in the Pacific NW hasn't caught up yet. This dip can be made with spring peas from your garden, but our peas were not ready. Thankfully, we always have frozen peas, and this recipe works well with either fresh or frozen peas. Here is my version of the Spring Pea Dip.
Gluten Free Spring Pea Dip
2 cups fresh peas shelled from the pod or 2 cups frozen peas
1/2 cup fresh mint leaves
1/2 teaspoon kosher salt
2/3 cup part-skim ricotta cheese
1/4 cup freshly shredded Parmesan cheese
Heat 2 inches of water in a quart saucepan over high heat. Once it is boiling, add the peas and return to boil. Reduce heat to medium and cover. Cook the peas for 3 minutes or until the peas are tender. Drain the peas in a colander and then rinse with cold water to stop the peas from cooking anymore. Once peas are completely drained, pour the peas into the food processor with the knife blade attachment. Add the mint and salt and puree. Add the ricotta cheese and Parmesan and mix again.
Transfer to a small bowl and serve with vegetables or a gluten free cracker. If you are not ready to serve, cover tightly and refrigerate.