Ricotta Pea Dip

Ingredients

Here’s a great dip for spring that’s full of great fresh flavors that just requires you to whizz it all up in a food processor.

You can serve with just the grilled bread or add any assortment of spring vegetables you like, I detest those vegetable trays you get from grocery stores with the ranch dip, (I have walked out of parties that serve those!) I want to take them out of people’s carts at grocery stores and replace them with fresh vegetables, (I’m not quite that brave though but the thought has crossed my mind.) If you see a woman in handcuffs at a grocery store you will know what happened.

To grill the bread, slice a loaf of Ciabatta, drizzle with Olive Oil,  sprinkle with little kosher salt and grill in a hot grill pan until you see the color. If this step is a hassle just toast it and drizzle with oil after.

I found this recipe in the Food Network Magazine, I followed it pretty much except for cooking the peas those I took a shortcut on. It is an easy recipe to double.

1. Thaw the frozen peas by running them under hot water.
2. Put the Ricotta cheese in the food processor.
3. Zest the Lemon and juice add it to the Ricotta, Parmesan and Mint along with the Olive Oil.
4. Blend together then add the drained Peas.