Minted pea and yoghurt dip

Fairlady
0 serving Prep: 10 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (7)

0.00 mixed vegetables
DIP
1.00 yoghurt
1.00 fresh mint
2.00 sugar snap peas — handful
1.00 parmesan cheese — grated
0.00 sea salt and freshly ground black pepper
0.50 lemon — juice only
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Method:

Whizz the yoghurt and mint in a food processor.
Add the peas and Parmesan and whiz again.
Put in a bowl, season with salt and pepper, and add a good squeeze of lemon juice.
When you add the lemon juice and peas to the yoghurt, quite often it splits and turns into a kind of cheese, but this is absolutely fine.
It depends on the type of yoghurt you use and how acidic your lemon is.
Just pour away any excess water.
Usually though, it doesn?t split and is more like a puree, but both ways are good.
The best way to serve this is to put the dip in a bowl and have a big board next to it with your veggies on. (Use evenly sized baby carrots, radishes, crunchy lettuce leaves, and chunks of any other vegetable you fancy.)
Have some salt and pepper to hand in case anyone needs some.
It?s a good, sociable to start a meal.



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