5.9.10 Pea & Ricotta Dip
Last weekend I spent an amazing 4 days New Orleans filled with music, delicious (albeit not-so-healthy) southern food, vodka-spiked lemonades, and plenty of laughs with some of my favorite people. On the plus side, I had my first taste of beignets, and the most amazing white chocolate bread pudding. But my vegetable intake was more along the lines of creamed greens and fried green tomatoes. That totally counts right? Please say yes.
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.
Reader Comments (29)
Oh this is a MUST try!! I love making DIP! Yipeee and it doesn't look complicated to make! Thanks so much for sharing. I hope you had a great merry happy mother's day weekend! Love to you!
Oh...now that looks amazing:)
My first time here and I'm smitten with your gorgeous photographs! This ricotta dip looks divine. I have to give it a try.
This looks amazing! I LOVE the list of ingredients.... edamame, peas, ricotta, mint... it sounds unbelievable! I seriously can't wait to try it : )
I have to say that I was the recipient of enjoying this dip. Not only was it a beautiful vibrant green color but it was yummy as well!
Thanks Erin!
Love, Mom
Oh god, I know that feeling. I go on vegetable binges every time I return from vacation and not just from the South! :) We get so used to our healthy diets, don't we? I made something that looked just like this but probably tasted nothing like it. Mine had fresh fava beans and mint but no cheese. This looks delicious.
Looks great!
Mmm! Look at that green!
Sounds like you had a fab trip. I had a laugh about your check out at the grocery store, that happens to me all the time :)
I've never seen a dip like this before and I'm fairly positive I would insanely love it. Peas + edamame are two of my favourite things, then mixed with ricotta and other things.. yum. I hope I get to make this soon!
What an interesting dip idea! It's looks so delicious and pretty too:)
p.s. I've never had a fried green tomato, but I've always wanted to try one - possibly because one of my favorite movies is 'Fried Green Tomatoes'....
ooh.. I recently made this too, and some awesome ravioli with the leftovers set to post later this week!
I ate like that and I wasn't even on vacation. What's my excuse?
This dip looks delicious. Maybe even as a spread on a veggie sandwich?
Glad you had a great trip!
I was thinking bruschetta topping. :)
what a wonderful recipe for sping into summer - full of fresh vibrant color and flavors. Thanks for the inspiration!
This looks spectacular! With a plate of fresh crunchy veg, this is just what I want for dinner, sometimes. Looking forward to giving it a go... (And three cheers for a wonderful trip :)
Wow this looks delicious. I love making new bean dips!
this looks amazing!
will have to make this soon.
This sounds and looks delicious, and it is not your ordinary dip at a party.
Wow this looks great! Can't wait to try it!
http://amusebouche-caitlin.blogspot.com/
I had the same reaction when we got back from Napa last month. Amazing food and wine, but I wanted to eat kale for about three days! This dip looks very satisfying (and healthy)!
I think I have an allergy to soy, so the edamame in this recipe is leaving me hesitant. I absolutely ADORE peas and they are my favorite addiction. Will this recipe still be ok sans edamame, or do you suggest a replacement?
Hi Lisa, I would certainly give it a try just with the peas- esp since they are your favorite! A mint/pea combo is always delicious!
Thank You. I plan on getting the ingredients next shopping spree and both my husband & I are excited to try this one. Honestly, I never would have put mint with peas, but I do love both and so am excited. Thank You
Erin, I LOVE it!! I made some a few days ago and have been enjoying it a few different ways since then. I'm getting very creative with it - for me, it's not just a dip! It's just as gorgeous as yours - THANK YOU. This recipe - will be enjoyed many more times in the future!
So glad you enjoyed Lisa! Would love to hear about any variations you made. I'm always getting creative with leftovers too and I love Danielle's idea of putting it on a sandwich...
Again... yummy! And O would love this for a snack as well.
This dip looks divine. Amazing blend of texture and flavour!. Must try!!
I'm addicted to this! I've made it several times to rave reviews and will be sharing your site with others!
This is fabulous!! I had a small quantity of fresh peas from our CSA, added some fresh sugar snap peas (pod and all, but trimmed the strings) and some frozen peas - about 1 cup each. Skipped the edamame simply because I didn't want them to compete with the pea taste. Yum! I'm hoping my guests tonight don't finish it all so there will be some left for my lunch tomorrow ;)