Apr 052010
 

I spied this Sweet Pea and Ricotta Crostini recipe in my Real Simple magazine, and then transformed it into a cracker and vegetable friendly dip to serve at Easter. The dip was easy to make and really good, although both my sister and I thought it might be even better served warm. It might be put to everyday use as a spread for a warm vegetable wrap or portobello mushroom sandwich. But no time this weekend for that, there were other projects to tackle.

1 c. peas, thawed
1/3 c. fat free ricotta
2 t olive oil
2 T Parmesan cheese, plus more for garnish
1 scallion, cut into small pieces
Salt, Pepper, and Garlic Powder

Combine all ingredients in a food processor and blend until smooth.

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 Posted by at 12:00 pm

  2 Responses to “Sweet Pea and Ricotta Dip”

  1. And it looks just as good as you made it sound on Friday! -Lee

  2. Being vegetarian I'm always looking for new sandwich fillings & this one is very good on whole grain bread with some sprouts. Having the new cusinart elite food processor from http://www.cookswarehouse.com made it a breeze to prepare!

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