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.