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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 10 mins

A no-muss, no-fuss dip to help you rock your next potluck.
Green Pea Parsley Dip
Makes 1 and 1/2 cups

Ingredients:

1 cup green peas
1/4 cup parmesan cheese, shredded, plus extra for garnishing
1 clove garlic, roughly chopped
1/4 tsp. lemon juice
1/4 cup chevre (goat cheese)
salt and pepper to taste
2 Tbsp. fresh parsley, plus extra for garnishing
1/2 cup extra virgin olive oil (you probably won’t need all of it – add it a bit at a time until you have the right consistency)
5 sandwich-sized pieces of pumpernickel bread (or, a whole loaf of the snack-sized mini loaf stuff)
1 Tbsp. extra virgin olive oil, for drizzling

Posted by Jessie Johnson from Galesburg, Illinois, United States • Published 10th July 2013 • See Jessie Johnson's 7 projects »

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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. Chunky dip? Only use about half of the olive oil).
Step 2
Remove dip from food processor and chill until ready to serve.
Step 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!).
Step 4
Lay pumpernickel out in a single layer on an ungreased baking sheet. Drizzle lightly with olive oil.
Step 5
Bake pumpernickel at 350 for 6-8 minutes, until it’s nice and toasty.
Step 6
Spread dip on top of pumpernickel toasts pieces. Top with extra parmesan and parsley. Enjoy!