Hi all,
First one more word about the eggplant dip. I've never used eggplant, I'm
not even sure about their shape, etc. much less how they taste. However I
found it interesting about how it can be baked. If anyone tries this dip or
any other recipes I post from this book, I'd be interested in the comments.
Email me off list.
This next dip uses green peas.
Nancy in OK
Spicy Pea Dip
Serves six
Ingredients
Two cups frozen peas
1/4 cup onion, finely chopped
Two cloves garlic, minced
Two tablespoons fat-free sour cream
One tablespoon lime juice
Hot pepper sauce to taste
1/2 teaspoon salt
One tomato, seeded and chopped
One tablespoon cilantro, chopped
Directions
Cook peas according to package directions, let cool and puree in a blender.
In a medium bowl combine pureed peas, onion, garlic, sour cream, lime juice,
hot pepper sauce and salt. Mix until well blended. Stir in the chopped
tomato and cilantro. Cover and refrigerate for at least 1 to 2 hours to
allow flavors to blend. Serve with baked tortilla chips, bread sticks, cut
asparagus, carrots or celery sticks.
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