This is a tasty and healthy dip that complements crunchy vegetables, put it is also perfect for a chip and dip selection. I like this dip because, it is mainly store cupboard ingredients that you can make in a jiffy and it's ideal if you have some leftover celery and other salad vegetables. I also serve this with shards of broken up rye cracker bread.
Gregg says " I am a big fan of peas. Maybe it's my love of mint (I do love peas cooked with a spoonful of sugar and a large sprig of mint), maybe it's my sweet tooth, or it's my lazy streak and the fact that you don't have to chew them. I once had a Slovakian friend, Yana who taught the English custom of trying to balance little green balls on the back of a curved fork was ridiculous. I feel she missed the point - I squash my peas into whatever fish, meat or potato is going on the fork with them, sweetening the whole lot wonderfully.
Recipe complements of Gregg Wallace's "Veg the Cookbook"
200g Peas, fresh or frozen
150g Soft cream cheese ( I used reduced fat cream cheese)
50g Sun-dried tomatoes in oil, drained and roughly chopped
1tbsp Chives, chopped (optional)
Salt and pepper
Raw vegetable sticks and/or corn tortilla chips, to serve
Cook the peas in a pan of boiling water for about 4-5 minutes until tender.
Drain and rinse in cold water. Put the peas, cream cheese and sun-dried tomatoes into a food processor ( I use a hand blender, less washing up!). Whizz until you have any thick and creamy mixture.
Transfer the dip to all bowl and stir in the chives (if using) and some seasoning, to taste. Serve the dip with raw vegetable sticks, such as carrot, celery, cucumber or peppers, or with corn tortilla chips.