A fresh and zesty dip made with blanched snap peas, mint, lemon, and Moresh premium extra virgin olive oil. Perfect with warm pita, crusty bread, or spring veggies. Ready in 10 minutes!
Ingredients:
1/3 cup finely chopped blanched snap peas (trimmed and chopped into very small pieces)
1/2 cup Moresh premium extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1 small garlic clove, finely grated
½ teaspoon flaky sea salt (or to taste)
¼ teaspoon black pepper¼ cup finely chopped fresh mint
Pinch of red pepper flakes (optional, for a hint of heat)
Instructions:
1. Bring a pot of salted water to a boil, add in your snap peas and blanch them for 45 seconds. Remove and add straight into and ice bath. Set aside.
2. In a small bowl, whisk together Moresh Extra Virgin Olive Oil, lemon juice, lemon zest, garlic, salt, and black pepper.
3. Remove snap peas from the ice bath and dry them off. Finely chop the snap peas and mix them and the mint along with everything else.
4. Let the dip sit for at least 10 minutes to allow the flavours to meld.
5. Sprinkle with red pepper flakes (if using) and serve with crusty bread, warm pita, or fresh spring vegetables.
