in Ohio, if you can believe that! 2017
You know how guacamole turns a specious color pretty quickly even with lemon juice and it gets so mushy if not served and eaten pretty fast...but we do it anyway because the initial dip is so luscious? This Thanksgiving I found a pea dip recipe that solves the problem, staying green until it is gone (which is quickly) and I asked Pam to get it ready for the starter section of Thanksgiving. This too has avocados in it which she chopped and put in at the last moment. The pea dip (we must find another name for this) flew off the counter and was gobbled down,again before I got to taste it. This is a recipe that you taste and add, taste and add, but it works. It is not really a recipe but a short list of ingredients that work well together and produce a bright splash of color to the starter offerings.
green pea dip
3 cups frozen peas
2 avocados (chopped and put in at the last moment)
1/2 of a Jalapeno pepper seeded and finely cut
1 clove garlic finely cut
chopped parsley
shallots or green onions
lemon juice
1/2 cup parmesan
salt and pepper to taste
Blender all together except avocados which go in right before serving.
This is a Martha Stewart picture. She adds chopped mint to her green pea dip. We did not, but I bet it is a good addition. See, you can tinker till your hearts content with this one and make it your own.
Another pot of soup that disappeared before everyone got a taste was seafood chowder, tonight with salmon and shrimp...
