Spring Green Labaneh Dip

Keeping up with my green theme for the week and trying to trick spring and the earth to bloom in the Midwest. I present to you the green Labaneh dip. Loaded with peas, avocados, fresh mint sprinkled with green peppercorns making for a refreshing spring edition. This is so delicious with pita chips, crudités or even as a base for sandwiches. By the way, mid week snacking is a thing don’t let people tell you otherwise. Pack it for lunches they will all be green with envy. Happy green ☘️💚💚 week friends.

Ingredients

  • 1 cup fresh peas or frozen peas thawed

  • 1 small avocado

  • 8 oz of Labaneh (found at most Middle Eastern or Ethnic markets)

  • 1 garlic clove crushed

  • salt

  • 1 tbls olive oil

  • few sprigs of fresh mint about 2-3 tbls

  • zest of one lemon

  • 1 tbls of lemon juice (adjust to your taste)

Steps

  1. *Blanche the peas in boiling salted water for 1-2 minutes drain and rinse under cold water to stop the cooking.

  2. In a high speed blender add the garlic and pulse. scoop out the avocado and add the rest of the ingredients.

  3. Garnish with few cracks of pepper ( i used green peppercorns), olive oil, and some fresh mint.

  4. Keep your dip chilled. Serve with pita chips, crudités or even as a base for sandwiches.