Green Pea Parsley Dip
The recipe Green Pea Parsley Dip can be made in about 45 minutes. This recipe makes 6 servings with 85 calories, 5g of protein, and 6g of fat each. For 60 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is liked by 89 foodies and cooks. It will be a hit at your The Super Bowl event. A mixture of pumpernickel bread, green peas, fresh parsley, and a handful of other ingredients are all it takes to make this recipe so delicious. A few people really liked this hor d'oeuvre. It is brought to you by Life as a Strawberry. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is pretty good. Similar recipes are Green Pea, Asparagus, and Parsley Soup, Creamy Tofu And Green Pea Dip, and Green Pea Dip with Toasted Pita Chips.
Servings: 6
Ingredients:
1/4 cup chevre (goat cheese)
1 Tbsp. extra virgin olive oil, for drizzling
2 Tbsp. fresh parsley, plus extra for garnishing
1 clove garlic, roughly chopped
1 cup green peas
1/4 tsp. lemon juice
1/4 cup parmesan cheese, shredded, plus extra for garnishing
5 sandwich-sized pieces of pumpernickel bread (or, a whole loaf of the snack-sized mini loaf stuff)
salt and pepper to taste
Equipment:
food processor
baking sheet
Cooking instruction summary:
Pulse peas, parmesan cheese, garlic, lemon juice, chevre, salt, pepper, and parsley in a food processor.Stream in olive oil about a tablespoon at a time, until dip comes together. (I blended mine into a pretty smooth dip, but you could just lightly pulse the food processor a few times if you want a chunkier spread. If you want a smoother dip, stream in more of the olive oil. Chunkier dip? Only use about half of the olive oil).Remove dip from food processor and chill until ready to serve.Cut the pumpernickel slices into thirds, so you have appetizer-sized pieces (this is optional – leave the bread whole if you’d like a bigger canvas for the dip!).Lay pumpernickel out in a single layer on an ungreased baking sheet. Drizzle lightly with olive oil.Bake pumpernickel at 350 for 6-8 minutes, until it’s nice and toasty.Spread dip on top of pumpernickel toasts pieces. Top with extra parmesan and parsley. Enjoy!
Step by step:
1. Pulse peas, parmesan cheese, garlic, lemon juice, chevre, salt, pepper, and parsley in a food processor.Stream in olive oil about a tablespoon at a time, until dip comes together. (I blended mine into a pretty smooth dip, but you could just lightly pulse the food processor a few times if you want a chunkier spread. If you want a smoother dip, stream in more of the olive oil. Chunkier dip? Only use about half of the olive oil).
2. Remove dip from food processor and chill until ready to serve.
3. Cut the pumpernickel slices into thirds, so you have appetizer-sized pieces (this is optional – leave the bread whole if you’d like a bigger canvas for the dip!).Lay pumpernickel out in a single layer on an ungreased baking sheet.
4. Drizzle lightly with olive oil.
5. Bake pumpernickel at 350 for 6-8 minutes, until it’s nice and toasty.
6. Spread dip on top of pumpernickel toasts pieces. Top with extra parmesan and parsley. Enjoy!
Nutrition Information:
covered percent of daily need
