Sweet Pea Feta Parmesan Dip

Bring a large pot of salted water (1 teaspoon salt) to a boil. Add the peas and blanch them for 30 seconds. Immediately transfer the peas to an ice bath.

Meanwhile, add the feta cheese, Parmesan cheese, garlic, lemon zest, 1 teaspoon lemon juice, sage and remaining salt to a food processor. Drain the peas and add them to the food processor. Pulse just until the mixture comes together and is smooth. Add the olive oil and pulse until distributed.

Spoon the dip into a bowl and sprinkle on freshly ground black pepper to taste. Serve the dip with grilled baguette, tortilla chips or crackers.

Notes:

Store the dip in the refrigerator. Allow the dip to sit at room temperature for 30 minutes before serving. If it tightens up too much after being refrigerated, simply stir in 1-2 teaspoons of olive oil and mix well.

I used frozen, shelled peas for this dip. If you use frozen, thaw the peas and allow them to drain of excess water before blanching them.

No interest in using peas? Try edamame instead!