Pea and Ricotta Dip

Pea and Ricotta Dip recipe :

Needless to say, when I got out of my post-travel haze mid week, I high-tailed it to the market and grabbed each and every vegetable I could get my hands on. The boy at the check-out counter shot me a look of panic as he tried to decipher the leafy greens, radicchio, peppers and exotic mushrooms I was placing on the counter. I worked my way through them all week, but was still left with quite a few choices in the vegetable drawer this afternoon in order to whip up a snack. While there is nothing like a true southern fried green tomato, a dip like this is more my every day speed.


Pea & Ricotta Dip
serves 6-8 . adapted from BH&G

1 1/2 c shelled peas (frozen or fresh)
1 1/2 c shelled edamame
3 garlic cloves, peeled
1/4 c fresh mint leaves
1 c whole-milk ricotta cheese
juice of 1 lemon
1 t salt
1/4 t black pepper
3 T olive oil
4-6 T water
1/2 c crumbled feta cheese


Bring a medium pot of salted water to a boil. Add peas and edamame, and cook 3-4 minutes, until just tender. Drain, and transfer to a food processor. Add garlic, mint, ricotta, lemon, salt, pepper, olive oil and 4 T water. Puree 2-3 minutes until mixture is smooth. Add additional 2 T water, if necessary to thin out. Season to taste with salt and pepper (I added 1/2 t more salt). Add feta cheese and pulse 2-3 times. Transfer to a serving bowl or refrigerate for up to 24 hours.