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Pea Dip with Ricotta and Tender Herbs
Give yourself a year-round reason to celebrate spring with our verdant and herb-forward spring dip.
Its key ingredient, frozen peas, is a year-round staple that’s both affordable and nutrient-dense. The zippy mixture of lemon juice, ricotta, mint, and chives brings out the peas flavor in the best possible way. Pro tip: thaw the peas in a fine mesh sieve by running hot tap water over top, then draining, if you’re tight on time.
How to Make It
Ingredients
- 1 ½ cups frozen peas, thawed
- 3 tbsp strained fresh lemon juice
- 2 tbsp olive oil
- 1 tbsp roughly chopped mint, plus extra for serving
- 1 tbsp roughly chopped chives, plus extra for serving
- ½ tsp kosher salt
- Freshly ground black pepper
- ¾ cup ricotta cheese
- Thinly sliced radishes for garnish
- Radishes, endive leaves, carrots and assorted vegetables for serving
Instructions
- Pat peas dry with paper towel. Combine peas with lemon juice, oil, mint, chives and salt in the bowl of a food processor. Season with freshly ground pepper. Whirl, scraping down sides halfway through, until mixture is fully combined, about 1 minute. Add ricotta and continue to process until dip is very smooth, about 1 more minute.
- To serve, scrape dip into a serving bowl. Top with mint leaves, chopped chives and sliced radishes. Serve with assorted vegetables.
How to Store It
Ungarnished dip can be made ahead and refrigerated in an airtight container for up to 3 days.
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