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Spring Pea and Feta Dip
By Diana Sturgis
 I made this sprightly dip for the spring NYWCA Potluck, which featured recipes that help you clean out your pantry.
It makes a generous 2 cups and can safely sit, covered with wrap, in or out of the refrigerator for several hours. I like to serve it with crisply toasted pita triangles.
| 1 |
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(16-ounce) bag frozen baby peas, thawed |
| 1/3 |
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cup extra virgin olive oil, plus more for drizzling |
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Grated zest and juice of 1 lemon |
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Handful fresh mint leaves, chopped, plus a small sprig for garnish |
| 3/4 |
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cup crumbled Greek feta cheese |
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Salt and pepper |
| 1 – 2 |
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tablespoons water, if needed |
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| 1. |
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In a food processor, puree the peas, 1/4 cup oil, lemon zest, lemon juice, and mint until smooth. Add the cheese, reserving 2 tablespoons for garnish, and process until white specks remain. |
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| 2. |
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Let the mixture rest for about 15 minutes for the salty feta to register its presence. Add salt with caution and pepper to taste. Whizz in the remaining oil and some water if it is too thick for your liking. |
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| 3. |
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Transfer the dip to a serving bowl. Sprinkle with the reserved feta, drizzle with oil, and garnish with the sprig of mint. |
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Yield: 2 cups
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