Review: Split Pea-Garlic Dip - July '01

[luv2cook]

This dip was easy to make and had a great flavor. I brought this to our supper club last night and everyone gave it very high marks - Kim gave it a 10!

I made absolutely no adjustments to it (unusual for me). I personally think just serving it with baked pita is the way to go but I also served zuch, yellow squash & carrots.

The only this is it didn't look like the picture. I think I overcooked the splitpeas a little because no draining was involved. I'm curious to know if it turns out thick for someone else (soft but thick).

[kwormann]

I have to say....MMMMMMMMMMM!!!!! What FABULOUS flavor!

[Beth]

I never locked into a number, but I would give it a 9+, and I'm already thinking of making it next weekend. DH said he could make a dinner of it and that it was half of his dinner last night.

One of my favorite cold weather meals used to be hot veggie soup, truffle pate and crusty french bread. I could see this dip and pita bread taking the place of the pate with something like that, or making a summer meal with some cold, boiled shrimp, as well as being served as an appetizer.

[chefbec]

Thanks for the review. Still waiting on my issue, though. http://www.cookinglight.com/bbs/frown.gif

[ashley]

This was awesome (and I don't normally consider myself a big split pea fan). Thanks for broadening my horizons Denyce!

[SusanL]

Would anyone be able to post this recipe for those of us who still haven't gotten July?- Notice I am not whining, yet... wink, wink

[valchemist]

I wanted to ask too. But I didn't want to be a pest. Thank you for being a pest for me, Susan. http://www.cookinglight.com/bbs/wink.gif

[SusanL]

Anytime...

[luv2cook]

Split Pea Dip:

1/2 c. green split peas
1/2 c yellow split peas
2 c. water
1 TBS dried oregano
2 bay leaves

1/2 tsp salt, divided
1 1/2 tbs red wine venegar
1 1/2 tbs olive oil
1/4 tsp freshly ground black pepper
2 garlic cloves, peeled
3 tbs chopped pitted kalamata olives
1/4 c. chopped fresh cilantro (optional)
1/4 c. chopped arugula (optional)

1. Sort and wash the peas. Combine peas, water, oregano, and bay leaves in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 25 min. Stir in 1/4 tsp salt, cook 15 min. or until tender. Drain; discard bay leaves.

2. combine the pea mixture, 1/4 sp. salt, vinegar, oil, pepper, and garlic in a food processor; process until smooth, scraping sides of bowl occasionally. Stir in olives. Cover and chill 2 hours. Sprinkle with cilantro and arugula, if desired.
Yield: 2 1/4 c.

SERVE with baked pita chips, carrots, celery, green pepper, yellow squash, zuchi, caulif.

Beth thought that pita and red bell or cucumber would be good. I agree but definitely the pita bread.

[This message has been edited by luv2cook (edited 06-19-2001).]

[SusanL]

Thank you, thank you Luv2cook! Both Val and I appreciate your prompt reply!! Sounds like a wonderful weekend appetizer, can't wait and I have everything but the olives, going to the store tomorrow, it is now on my list!! Thanks!

[This message has been edited by SusanL (edited 06-19-2001).]

[valchemist]

oh, yum yum!

yes, I thank you luv2cook!