sugar snap pea dip

I love snacking on sugar snap peas raw when they are in season, and cleaning peas always reminds me of cooking in the kitchen with my grandma when I was young.   This dip is light and can be served with veggies, bread or tossed into a salad or wrap.


2 cups sugar snap peas
Juice from 1 orange
Juice from 1/2 lemon
3/4 teaspoon salt
a pinch crushed red pepper
1/2 teaspoon chopped garlic
1/2 cup olive oil
Small handful mint leaves
  1. Trim the tough string that is on the inner part of the pea by severing the top of the pea and peeling the string off with a paring knife.
  2. As you are cleaning and trimming your peas, boil some water.  After the peas are trimmed, boil the peas for just 2 minutes.  Before the peas go in or as they are cooking, get your ice bath ready by filling a large bowl with ice and water.
  3. After 2 minutes strain the peas and put them into the ice bath to stop cooking.
  4. In a food processor blend the cooled peas and all the other ingredients except the mint leaves together for a few minutes until combined.  It should be chunky.
  5. At the very end, add the mint leaves and adjust the seasoning to taste, making it spicier if you want by adding more red pepper.


Make a delicious salad by mixing your sugar snap pea dip with:

  • (already cooked) quinoa
  • raw sugar snap peas
  • feta
  • radish slices
  • juice from 1/2 orange
  • mint leaves

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