Garden Fresh ~ 

 

 

Come spring, I crave  crisp & colorful

fresh garden veggies, dipped in 

something just as fresh & yummy!

So I came up with this simple & delicious minty fresh  dip with a

French twist .  Here’s the twist. It starts with fennel & shallots

 

 

sauteed in olive oil, a dash of hot sauce &

Pernod…which is a tasty French  licorice

liqueur. Oui, oui!

Next, I add fresh or frozen

 

 

peas,  a fist full of fresh mint , lemon juice &

zest, S & P and olive oil. I give  it all a whirl  in

the food processor and it’s ready for

dipping! I love  the minty green hue.

 

 

Can’t you just taste the

spring freshness?

 

 

Hope you’ll give it a try! Here’s

the recipe  on my new  recipe cards!

You like?

 

 

Minty Spring Pea Veggie Dip
Yields 6
This is a fresh and minty spring veggie dip, perfect for cudites. It is also wonderful on grilled chicken!
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Prep Time
15 min
Cook Time
8 min
Prep Time
15 min
Cook Time
8 min
For the minty Veggie Dip
  1. 2 cups plain Greek yogurt
  2. 2 cup fresh or frozen peas thawed
  3. 1/2 cup Parmesan cheese
  4. 8 to 10 fresh mint leaves
  5. 1 tablespoon freshly squeezed lemon juice
  6. zest of half a lemon
  7. 1/4th cup diced fennel
  8. 1 shallot, diced
  9. 2 teaspoons Pernod
  10. hot sauce to taste
  11. salt & pepper
  12. Olive Oil
Instructions
  1. Saute the diced fennel & shallots in olive oil for a few minutes.
  2. Add the Pernod, hot sauce and Salt and pepper and saute for another 5 minutes.
  3. Cool. Once cooled, add the mixture and the rest of the ingredients to a food processor.
  4. Top with a generous pour of good olive oil.
  5. Give it all a whirl until combined.
  6. Pour into a pretty bowl & serve!
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