This Sweet Pea and Ricotta Dip could not be faster to make, and you will think of a dozen ways to eat it
Off the top of our heads: Smeared on thick toasts, dolloped onto cold salmon, scooped with plantain chips…
In the time it takes for you to think of all the ways to use this rich, sweet dip, you’ll have made it. We’ll start you off though: smeared on thick toasts for lunch, in a mound atop cold, poached or roasted salmon for dinner, scooped onto plantain chips for a snack. Your turn.
(OK, one more: have you met more perfect picnic fare?)
Sweet Pea and Ricotta Dip
- 1 ½ cups shelled sweet peas (fresh or frozen)
- 1 cup ricotta
- 1 tbsp olive oil
- 1 tbsp lemon juice
- ¼ cup fresh mint leaves, plus more for garnish
- 1 tsp salt
- Crushed chili or black pepper, for garnish
Bring a small pot of water to a boil and add the peas. Allow them to cook for 2-3 minutes or until they turn bright green (and are fully thawed, if using frozen). Drain the peas and transfer them to a food processor along with the ricotta, olive oil, lemon juice, mint and salt. Pulse until well combined and mostly smooth. Place dip into a serving bowl and top with the reserved mint, and sprinkle with chili flakes or black pepper and serve.
Yield: Makes 2 ½ cups