Recipe courtesy of Dave Lieberman
Pea and Leek Dip
Total:
18 min
Prep:
10 min
Cook:
8 min
Yield:
about 2 cups
Level:
Easy
Total:
18 min
Prep:
10 min
Cook:
8 min
Yield:
about 2 cups
Level:
Easy
Total:
18 min
Prep:
10 min
Cook:
8 min
Yield:
about 2 cups
Level:
Easy

Ingredients

  • 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

Directions

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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