I just harvested some peas, apple mint and some Thai basil from my backyard. The peas are so sweet, crunchy and fresh that I didn’t have a heart to cook them. It would have been a waste to cook them and lose some of the crunch in the process. So I decided to make a creamy goat-cheese dip to go with the peas. I used the fresh apple-mint and Thai basil leaves in the dip. This way I made the best use of what I had at hand and maximized on the freshness of herbs and the peas. I served the dip with the whole peas, red cherry tomatoes and some baby heirloom tomatoes. As you can see in the pictures, the colors were just beautiful and made everything look as appetizing as it tasted. You can serve this dip with any fresh vegetables – cucumbers, radishes, bell peppers, green beans etc… this would make an excellent appetizer for a dinner party, especially in the summer.
1. Two cloves of garlic
2. 2-3 tablespoons of Greek Yogurt (I used 2% Fage)
3. 2-3 tablespoons of goat cheese
4. ½ teaspoon of salt
5. 1/2 tablespoon of honey
6. A handful of apple-mint or any kind of fresh mint
7. 10-12 basil leaves (I used a combination of Thai Basil and regular basil)
8. Freshly squeezed juice of half a lemon (more if needed).
9. ½ tablespoon of extra virgin olive oil.
1. Wash the mint and basil leaves thoroughly under a stream of cold water.
2. Peel and coarsely chop the garlic cloves.
6. Add the Greek yogurt and goat cheese and mince everything together to get a thick paste-like consistency.
7. Pour the dip in the serving dish and drizzle a little bit of extra virgin olive oil on top and serve with fresh crunchy vegetables on the side.