Time: 35 min.
Complexity: easily
Servings: 8

A refreshing yet savory summer appetizer. Place frozen vegetables and green peas in a blender (do not defrost!) and blend with cream cheese and roasted garlic until smooth. The dip is velvety smooth and just the right amount of spicy. Serve with chips, breadsticks, and fresh vegetables for dipping.

Ingredients:

Baked garlic

• 10-12 cloves garlic, peeled
• Olive oil

Deep

• 2 bags of frozen green peas (280g each)
• 2 packages of frozen baked sweet peppers with onions (280 g each)
• 2 cups fresh parsley leaves
• 1/4 cup cream cheese
• 1 tbsp. freshly squeezed lemon juice

For serving

• 1/4 cup chopped fresh parsley
• 1/4 cup finely chopped toasted walnuts
• Pita chips
• Raw vegetables
• Grissini

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

peas, sweet pepper, garlic, walnuts, pita chips, cream cheese, lemon juice

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Preparation:

Step 1
• Baked garlic: Preheat oven to 200°C.
  
  Place the garlic in a small baking dish or foil bag and drizzle with olive oil. Season with salt and pepper. Cover the dish or seal the bag. Bake until the garlic is soft but not browned, about 25 minutes.
Step 2
• DeepPlace the peas, pepper and onion, parsley, cream cheese, lemon juice, a pinch of salt and a few turns of the black pepper grinder in a food processor.
Step 3
• Add the roasted garlic (reserve some for serving) and blend until smooth. Taste and adjust the seasoning with salt if needed.
Step 4
• Serve the dipping sauce in a bowl, drizzled with olive oil from the roasted garlic and sprinkled with parsley and walnuts. Serve with chips, raw vegetables, and grissini for dipping.

Votes: 1