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peacamole (aka green dip that won’t turn funny colors hours later)

November 22, 2010

This all started with leftovers – as it so often does.  Amanda had a nearly full bunch of cilantro left over from making this deliciousness.  And she had a bag of frozen peas that’s been in the freezer since she moved into her apartment a year and a half ago.  It was taking up valuable freezer space, and that’s just unacceptable.

Luckily for us, we stumbled across this recipe from Chocolate & Zucchini.  After making a few tweaks, we had a tasty dish to munch on during our latest cooking extravaganza, and Amanda had more freezer space.  Check, and check.

We adjusted the recipe to make it a bit easier & more practical – instead of using a precise amount of frozen peas, our version just calls for a full bag of frozen peas.  Instead of almond butter, which we imagine most people don’t have on hand, our version uses a small amount of cream cheese and a handful of almonds (although almost any nut would taste good here).  Emily, to Amanda’s horror, does not care for the taste of Tabasco, so we used cayenne pepper instead.

Peacamole / Green Pea Dip

Adapted from Chocolate and Zucchini

  • one bag frozen peas (approximately 3 cups)
  • 1 small bunch of cilantro
  • 2 oz cream cheese (1/4 of the average cream cheese package)
  • handful of almonds
  • 1 clove garlic (optional, and we didn’t use it this time, but it would likely add a nice flavor because garlic always does)
  • pinch of cayenne pepper (add more to taste)
  • salt and pepper to taste

Start by preparing the peas according to the instructions on the package, preferably on the stovetop so they stay a bit more firm and don’t get overly mushy like they so often do in the microwave.  While they’re steaming, pluck the cilantro leaves from the stems but don’t worry about chopping it (that’s the beauty of a food processor).

Once the peas are done, drain them and run cold water over them for about thirty seconds.  You don’t want to make the peas cold, but you do want to keep them from continuing to cook as they sit there in your colander.  Let them rest until they’re slightly warmer than room temperature.

While they’re resting, put the cream cheese, the cilantro, almonds, garlic (if using), and seasonings in a food processor.  Process until smooth.

When the peas are the right temperature, throw them in the food processor with the cream cheese/cilantro/seasonings mixture and process until smooth.  Put this in a bowl and serve/eat to your heart’s content.  If you snack on it while cooking other things, you’ll be delighted to discover that it doesn’t turn that dark, vomitous shade of green that guacamole turns after it’s been left out too long.*

*Nothing in this post should be construed to imply that we don’t love us some guacamole.

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3 Comments leave one →
  1. Sarah permalink
    November 29, 2010 1:07 am

    Absolutely love a recipe to use up frozen veggies as we so often forget that even frozen foods have a shelf life. Have any suggestions for frozen corn? 🙂

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