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.
More Party Dips and Spreads
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 It
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.
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.
The spread can be refrigerated for up to 3 days.
One serving 188 cal, 15 gm carb, 12 gm fat, .9 gm sat fat, 6 gm protein, 5 gm fiber.
Rice crackers or flatbreads.
Bright cava: NV Cristalino Brut.
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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.