Some things seem like they would be so easy. Crafts in general are beyond my ability. I’ve given up in trying to make decorations or any of the 10,000 do it yourself crafty projects found in magazines or on Pinterest. Homemade pita chips have landed in that category too. The steps are simple, cut pita bread into wedges, pull them apart, brush with olive oil, and bake until crispy and golden brown. Well, one batch completely burnt. The next batch didn’t get crispy. The third batch was so-so at best. So next time I make creamy cilantro pea dip I’m saving myself the trouble and getting store-bought pita chips.
Pita chips and crostini are made the same way. I’ve made countless batches of crostini and each time they come out perfectly. All I can think of is it must have to do with the bread. The whole reason I wanted to make pita chips in the first place is because every bag I buy has about ten whole chips and the rest are broken. Oh well, next time I’ll buy two bags. Anyway, enough about those darn chips.
Creamy cilantro pea dip blends up in moments. Throw it all in the food processor and process until blended. You might have to stop and scrape down the sides of the bowl. You could serve it right then however I suggest letting it chill overnight. The flavors of sweet peas, cilantro, parmesan, Greek yogurt, onion, and garlic come together nicely after some chilling time.
What to use as dippers is up to you. Obviously my first choice is pita chips. Crackers, crostini, or vegetables are all good options. The dip’s lovely green color stands out no matter what surrounds it. The bonus is it being on the healthier side when it comes to dip. Oh, and take a look at Pasta with Spinach and Green Pea Sauce for another recipe with green peas as the star.
Creamy Cilantro Pea Dip
- 10 ounce package frozen green peas thawed
- 1/2 cup plus 1 tablespoon plain Greek yogurt
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons olive oil
- 1 green onion white and light green part only, thinly sliced
- 1 teaspoon minced shallot
- 1 small garlic clove minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Place all ingredients in a food processor fitted with a knife blade. Process until puréed, stopping to scrape down sides occasionally.
Transfer mixture to a bowl. Cover and chill overnight.
Serve with pita chips, crostini, or crackers.
Creamy Cilantro Pea Dip is a snap to make in a food processor. Sweet peas, fresh cilantro, yogurt, and parmesan blended together make a delightful dip.
Recipe adapted from Woman’s Day magazine January 2015 edition.
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