Photo by Stephanie Staton
As with just about any dip recipe, quantities can be adjusted to your liking.
Yield: 1½ cups
- 1/4 cup fresh or frozen peas
- 1 cup sour cream
- 1 tsp. destemmed, finely chopped fresh dill (or 1/2 teaspoon dried)
- 2 T. chopped cashews
- salt and pepper to taste
If using fresh peas, lightly steam until tender. Rinse with cold water, and set aside to cool. For frozen peas, thaw at room temperature.
Mix sour cream and dill; fold in peas and cashews, and stir to combine. Season as desired with salt and pepper. Chill at least one hour before serving. Pair with Crisp Wheat Crackers.