I’ve spent the last few weeks outside cleaning up flower gardens and planting. It’s one of my most favorite times of year: spring.
My veggie garden is already starting to sprout (carrots and rainbow chard, here we come!) and I still have plenty of pots and soil I need to use up with some summer, heat-resistant flowers.
I think I’m also going to get some tomato and pepper plants to let grow through the summer. I REALLY want to plant a watermelon or pumpkin patch, too. Watermelon LOVES Oklahoma soil and weather.
I’m not really known for my green thumb, but I’ve been lucky enough to inherit a home with mature plants (irises, daffodils, periwinkle, moon flowers and tulips) and EXCELLENT soil and drainage. I don’t really need much of a green thumb when I have those things.
One thing I wish I would’ve planted before the heat start to creep in is peas. I’m not sure how well they grow in Oklahoma, but it would’ve been nice to have my own homegrown peas.
Why? So I can make more of this dip.
Think of this dip like a hummus substitute. It’s wonderful as a spread on a sandwich or with crackers and pita. It’s the most refreshing dip you’ll ever eat, and it’s plenty delicious.
Spring Pea & Feta Dip
A refreshing dip for crackers, crudite or pita chips.
- Thaw peas in the microwave. Once thawed, add to a food processor.
- Blend peas in food processor with yogurt, feta, olive oil, lemon juice, salt & pepper until smooth.Taste and add more salt and pepper, if desired.
- Serve pea dip with desired dippers, like crackers, pita chips, and fresh vegetables. Refrigerate for up to 4 days.