Photo: Sun-dried Tomato and Peas on Endive Spears Recipe
Ingredients
- 1 pound frozen peas, thawed
- 8 ounces sun-dried tomatoes, drained (about 3/4 cup)
- 2 cloves garlic, chopped
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 heads endive, ends trimmed and leaves separated
Directions
Combine the peas, sun-dried tomatoes, and garlic in a food processor. Pulse the machine until the peas and tomatoes are finely chopped. Add the olive oil and pulse until the olive oil is incorporated and the mixture is minced but not yet pureed. Transfer to a small bowl and stir in the salt and pepper.
Serve as a dip with the endive spears alongside.
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By donnanative
Coral Gables, FL
on January 28, 2011
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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.
By bedishj001_7041145
Honolulu, HI
on December 16, 2010
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Strange - thought it would be tasty as well as healthy, not
By zekicmary_13083323
Birmingham, 39
on August 18, 2010
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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.
Read all 54 reviews