Hey Gals ~ I wasn't sure where this should go. I saw it on Giada while I was treadmilling and asked Angie to make it....now I'm not saying it beats a big bag of Lays and a quart of french onion dip but...way better for you. We both liked it. Our store didn't have the Belgin endive spears that Giada used so we used cabbage leaves. We also snacked on it today using wheat crackers.
This recipe makes a pretty good sized bowl full ~
Sun-dried Tomato and Peas on Endive Spears ~ Giada De Laurentiis
1 pound frozen peas thawed
8 ounces sun-dried tomatoes, drained (about 3/4 cup)
2 cloves garlic, chopped
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 heads, ends trimmed and leaves separated
Combine the peas, sun-dried tomatoes, and garlic in a food processor.
Pulse the machine until the peas and tomatoes are finely chopped. Add the olive oil and pulse until the olive oil is incorporated and the mixture is minced but not yet pureed. Transfer to a small bowl and stir in the salt and pepper.
Serve as a dip with the endive spears alongside.