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BASIL GREEN PEA DIP
from "FreshDirect Recipes"

This dip delivers the essence of summer with a handful of fresh basil. It's delicious with water crackers or lightly blanched crudités (like young carrots, asparagus spears or Romanesco cauliflower).

Yield: Makes about 2 cups
Preparation time: 20 minutes active time
INGREDIENTS (CLICK TO BUY)

8oz frozen peas
4 large garlic cloves, roughly chopped
1/4 cup water
1/2 cup softened fresh goat cheese, approximately 3oz
1/4 tsp kosher salt
1 tablespoon olive oil
1/8 teaspoon freshly cracked black pepper (about 4 turns on a pepper mill)
1/2 cup cleaned basil leaves, loosely packed (about 12 large leaves)


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PREPARATION

1. In small saucepan over medium-low heat, combine peas, garlic and water. Cook covered, stirring occasionally, until peas are bright green and tender (about 8 minutes). Set aside.
2. In a food processor (fitted with an s-shaped blade), cream the goat cheese and salt together. Scrape down sides of the bowl as you go.
3. Add peas, garlic and cooking liquid along with olive oil, salt and pepper. Pulse-puree mixture until almost incorporated. The consistency should be similar to cottage cheese.
4. Chiffonade (finely slice) the basil leaves. Stack leaves on top of each other, roll them up into a log (length-wise) and finely cut off slices across the log.
5. Add basil chiffonade to food processor and pulse-puree until basil leaves are just incorporated (1 or 2 pulses on the food processor).
6. Scrape into serving dish, cover and chill at least 1 hour. Let dip come completely to room temperature before serving.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Birds Eye Green Peas - $1.99/ea
 10oz box
 
  Garlic - $3.99/lb
 Farm Fresh, Med
 
  Coach Farm The Medallion Goat Cheese - $6.49/ea
 4oz
 
  Gotham Greens Local Basil - $4.49/ea
 1oz, Local
 
You May Already Have
  Gefen Ground Black Pepper - $2.69/ea
 3oz
 
  O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
 25oz
 
  Morton's Coarse Kosher Salt - $2.89/ea
 48oz
 
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