Recipe courtesy of Dave Lieberman

Pea and Leek Dip

  • Level: Easy
  • Total: 18 min
  • Prep: 10 min
  • Cook: 8 min
  • Yield: about 2 cups
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2 leeks, woodiest part of the green leaves removed

2 tablespoons extra-virgin olive oil

1 pound frozen peas

1 cup sour cream

1 1/2 teaspoon salt

1/2 cup fresh flat-leaf parsley

1 lemon, juiced

2 tablespoons sliced scallions


  1. Halve, slice, wash the leeks well and drain. Heat the oil in a skillet over medium heat. Add the leeks and cook until softened but not brown, about 5 minutes. Add the peas and continue cooking until the peas are thawed and bright green, about 3 minutes. Transfer the peas and leeks to a blender along with the sour cream, salt, parsley, and lemon. Blend on low until smooth. Garnish with the scallions.

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