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Spring Dip with Mint and Peas

May 23, 2012

Growing season has started again and the CSA is back! I made this pretty little dip for the first Monday night porch party of the year. It is very light and refreshing, perfect for a humid early summer night.


1 bag frozen green peas
I package silken tofu
1 Tbsp olive oil
1 1/2 tsp lemon zest
3 Tbsp fresh lemon juice (or however much comes out of your lemon)
1 tsp salt
1/2 tsp black pepper, coarsely ground, or however much looks right when you grind it. I find it foolish to try to measure freshly ground pepper
1/2 cup mint leaves, fresh, firmly packed. It is more than you think. Mint packs well.
1/2 cup uncooked scallions, chopped


Bring a medium saucepan half full of water to a boil; add peas. Return to a boil; boil 1 minute to soften skins. Drain and rinse under cold water.
Put peas, tofu, oil, lemon zest,lemon juice, salt and pepper into a food processor. Whirl until mixture is smooth. Add mint and scallions; pulse until finely chopped.

Scrape mixture into a bowl and refrigerate for at least 30 minutes to allow flavors to meld. I think it was better the next day, but you can keep it for up to two.

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