English Pea and Green Garlic Dip

Name: English Pea and Green Garlic Dip
Yield: MAKES ABOUT 1 2/3 CUPS
Ingredients: 1/3 cup plus 1 tablespoon extra-virgin olive oil (see Tip); 1 small yellow onion, finely diced; Kosher salt and freshly ground black pepper; 1 cup chopped green garlic (from 2 stalks); 3/4 teaspoon chopped fresh thyme; 1 1/2 cups English peas (or frozen peas, thawed—if so, skip the blanching step); 1/3 cup grated Pecorino Romano (or other salty, gratable sheep’s milk cheese); 2 tablespoons freshly squeezed lemon juice, more as needed; 6 large mint leaves, coarsely chopped

December 22, 2011

This is one of my favorite ways to showcase the fresh and delicate flavors of spring: sweet peas, tender green garlic, and mint. Serve with crostini or fresh spring veggies as a dip (pictured), or spread it on sandwiches. You can also use fava beans in place of the peas, or use a combination. Truffle pecorino would also work well in this recipe.

Recipe notes

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