Roasted Garlic-Sweet Pea Spread
I found this recipe in the March 2012 Southern Living and immediately ripped it out, along with the other 4 green pea recipes the page included. This one sounded great for a party appetizer, so I made it yesterday. I've modified it somewhat from the original.
You start by snipping off the pointed end of a garlic bulb and placing it on a piece of tin foil.
Then you drizzle 1 Tbsp olive oil over the bulb and fold the foil up, sealing it well.
Cook it at 425* for 30 minutes. Then let it sit for 10 minutes.
I blanched peas in boiling, salted water for 2 minutes, then drained them and put them in the food processor, along with Parmesan, basil, mint, and lemon juice.
Then I squeezed out the roasted garlic into the food processor, making sure to avoid any garlic papers. I processed the mixture up while drizzling in olive oil.
Then I seasoned with Kosher salt and black pepper to taste, transferred it to a serving bowl, covered, and chilled it until the party.
Last night I served the pea dip with crackers, but I think it would be great with pita bread, baquette, or vegetables as well.
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