Saturday, January 27, 2007

Roasted Garlic and Green Pea Dip

It looks like guacamole but it isn't! I wanted to make this dish for months but without a food processor I couldn't. So I was super excited about this dish because it is bright green, healthy, and different than other dips, but I was disappointed. Yes, the picture is sorely lacking. The dip was definitely edible, particularly with a good cracker, but even with a whole head of roasted garlic, it still had that pea taste. This dish tastes better chilled than when it is warm. Perhaps the next time, I need to add even more garlic than I did.

This recipe comes from Eating for IBS.

Makes 4 servings
Cooking Time: 15 minutes

-1 large head garlic, unpeeled
-1 tsp olive oil
-1 tsp white vinegar or white wine vinegar
-1/8 tsp salt
-3 T water
-10 oz- package frozen green peas, about 2 cups

Bread, preferably baguettes, halved horizontally, toasted

Preheat oven to 400 degrees F. Remove outer paper skins from garlic head, but do not separate cloves or peel. Wrap tightly in foil and bake until soft, about 45 minutes. Cool. Squeeze cloves out of garlic head and into a food processor. Add remaining ingredients and puree until very smooth, scraping down sides with a rubber spatula as necessary. Serve dip with toasted baguettes.


Meryl said...

Perhaps add another base, like tomato or sour cream, to dilute the peas?

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