Ginger-Miso Sweet Pea Spread

As a dairy-free alternative to creamy dips, the recipe here calls for pureeing sweet peas with scallions, ginger and jalapeño, then seasoning the mix with yellow miso. Serve the spread with different kinds of crackers and breads or sugar snap peas and celery for dipping.

Slideshow:More Party Dips and Spreads

  • Total Time:
  • Servings: Makes 2 1/2 cups

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Ingredients

  • 1/4 cup canola oil
  • 2 scallions, thinly sliced
  • 1 tablespoon finely grated fresh ginger
  • 1 jalapeño, seeded and minced
  • 1 pound frozen baby peas (3 cups), thawed
  • 3 tablespoons yellow miso

How to make this recipe

  1. In a large skillet, heat the oil. Add the scallions, ginger and jalapeño and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the peas and cook, stirring occasionally, until tender, about 3 minutes.

  2. Transfer the pea mixture to a food processor and let cool slightly. Add the miso and 1/4 cup of water and puree until smooth. Spoon the spread into a bowl.

Make Ahead

The spread can be refrigerated for up to 3 days.

Notes

One serving 188 cal, 15 gm carb, 12 gm fat, .9 gm sat fat, 6 gm protein, 5 gm fiber.

Serve With

Rice crackers or flatbreads.

Suggested Pairing

Bright cava: NV Cristalino Brut.

Contributed By Photo © David Malosh Published December 2010





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Aggregate Rating value: 5

Review Count: 1341

Worst Rating: 0

Best Rating: 5

Author Name: DGLand

Review Body: I served this spread as the preappetizer in a 6 course Asian meal for Valentine's Day.  I did doctor it up a bit.  I used red miso because I like the bold, almost cheesy flavor it imparts.  I subbed wasabi for the jalapeno.  I wanted to do a riff on Wasabi peas and this was the perfect dish to experiment with.  Next time, I would kick the ginger up a notch, but that's my only complaint.  So good, so fast, so easy and one of my new favorite dips.  It would pair very well with Salmon - and the color contrast would be lovely.

Review Rating: 5

Date Published: 2016-07-25

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