Green pea dip with sun-dried tomatoes

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 164, total fat 10 G., saturated fats 1 G., proteins 5 G., carbohydrates 16 G., fiber 5 G., cholesterol 0 mg, sodium 298 mg, sugar 6 G.

This tender green pea dip with sun-dried tomatoes and garlic is the perfect low-calorie appetizer, rich in fiber and protein, perfect for summer. Giada De Laurentiis suggests serving it with crisp endive leaves for dipping. Firstly, it's healthier than crackers, and secondly, the slight bitterness of endive makes a wonderful complement to the sweet and spicy dip.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g frozen green peas, defrosted
220 g sun-dried tomatoes, drained (about 3/4 cup)
2 cloves garlic, chopped
1/4 cup extra-virgin olive oil
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
4 heads endive, separated into leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: peas, sun-dried tomatoes, garlic, endive salad

Cooking the dish according to the recipe:

Combine green peas, sun-dried tomatoes, and garlic in a food processor. Chop finely.
Add the olive oil and pulse until the mixture is incorporated, but not pureed. Transfer to a small bowl and season with salt and pepper to taste. Serve with endive as a dip.

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