This unusual dip recipe is a bit like a hummus. Like humus, this dip recipe has an earthy flavor from the frozen peas. But it also has a pesto-like flavor, thanks to the garlic, walnuts and sun-dried tomatoes.
You can serve this pea dip as an appetizer with crackers, on bruschetta, or with tortilla chips. Or add a quarter of a cup of water to thin it out and serve it as a pea pesto over pasta or on top of homemade pizza.
Don't let the high amount of fat keep you from trying this pea dip recipe. Most of the fat in this dip is from the olive oil and walnuts, both of which are excellent sources of heart-healthy, cholesterol-lowering fats. Only 2 g of the fat in this recipe is saturated, and that's from the cheese. If you prefer, you can omit the cheese. This dip will still taste great.
This pea dip is also a great way to get added fiber in your diet. And it is an excellent source of Vitamin A, Vitamin C and protein.
Have just a little bit of leftover pea dip? Spread it on a slice of bread and top with sliced turkey breast and jarlsberg cheese. Then pop it in the toaster oven for a few minutes. You'll have an easy, heart-healthy lunch that can be ready in minutes!
Pea Dip with Sun-Dried Tomatoes
- 1 pound frozen peas, thawed
- 8 ounces sun-dried tomatoes, drained
- 3 cloves garlic
- 1/2 cup walnuts, toasted
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup water (optional)
- 1/4 cup grated asiago cheese
In a food processor fitted with a metal blad, combine the peas, sun-dried tomatoes, garlic, walnuts, salt and pepper. Pulse several times. Slowly drizzle in the olive oil, while continuing to process until mixture comes together in a smooth puree. If you want to serve this puree as a pesto, drizzle in the water until mixture thins out. Remove from food processor and stir in the asiago cheese.
Makes 10 appetizer servings.
Per serving: 183 calories, 14 g fat (2 g saturated fat), 4 mg cholesterol, 12 g carbohydrate, 4 g fiber, 5 g protein, 25% vitamin A, 52% vitamin C, 6% calcium, 8% iron
For more healthy appetizer recipes, see also:
- Goat Cheese Tarts
- Bruschetta with Pesto and Tomatoes
- Mini Tomato Tarts
- Roasted Red Pepper Tapenade
- Cheese Dip with Garlic (adapted from Alton Brown's recipe)
- Deviled Eggs
- Zesty Guacamole Salsa
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