Sun-dried Tomato and Peas on Endive Spears

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The peas were just SO SWEET for this dish and the endive was pretty but that's about it. So in try #2, I ended up taking it a completely different direction, and changed it to an asian appetizer; instead of the olive oil sesame oil (and not near as much, just a couple of tsps, some sriracha, fresh ginger, green onions. Served with rice crackers. Actually tasted lighter to me changing countries!

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I made this dish for a group of ladies - every single one loved it and asked for the recipe - it did not turn brown and I agree with some other reviewers that perhaps some people pureed it instead of just pulsing it - the endive provides a nice contrast to the sweetness of the peas. This will definitely be kept in the recipe box for future use.

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Strange - thought it would be tasty as well as healthy, not

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I love Giada's food, and my husband and I were excited to try this dip, because it sounded so healthy and different. It was pretty awful-- oily, bitter, overall not very pleasant. The color did not put me off, but the texture and taste were unappetizing, and I have made several healthy dips/snacks in the past. It can be done, just not with this recipe.

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Followed advice of previous reviewer and pulsed them separately then combined them together. Came out to be a beautiful, colorful, summery dip...not brown at all. It was yummy. My picky 4 yr old even ate some.

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For those who said it turned brown, it is because you are over mixing. It just needs to be pulsed together, not finely pureed. I have brought this to numerous parties and always get compliments. It is something different. It is also very good paired with pita chips instead of the Belgian endives-- and a lot less expensive! I usually add a little more salt and basil-- obviously flavor it to your tastes, but it is a great way to start a dip. It's very unique and tasty! We sometimes mix the leftovers in with pasta the next day.

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I'd say it's a pretty good alternative to many other dips. Especially since it has a much healthier approach. I get a little tired of all the mayo-sour cream-cream cheese glopped dips. I substituted sweet roasted red peppers for the sun-dried tomatoes since I'm not a real fan of those. And, I added another clove of garlic. Can't go wrong with a lot of olive oil and garlic!!

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I didn't have a problem with the color, but with the taste. It's just not very good, and the garlic is overpowering. For a healthful dip it was ok. I won't be making it again because there are much better dips out there.

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I have made this recipes on two different occasions and it was a HUGE
success. Everyone wanted the recipe!! When you mix red and green, you get brown. I just pulsed the peas and garlic separate from the sun dried tomatoes. Then I gently mixed them together. Worked just great and the color was lovely!!
I used Romaine lettuce leaves instead of endive. It's a good, quick, healthy appetizer!

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My husband liked this, me not so much. The flavor and texture just didn't do it for me. For those who commented on the muddy or brown color of their result, it seems they were adding lemon juice. No idea why, the recipe does not call for it. If one adds lemon juice (or vinegar to veggies it does dampen, muddy, the color. If you make this according to the recipe and don't get "creative" with lemon juice the color will stay bright.