Oh my God this is great dip. Christmas 2010.


1/4 cup canola oil
2 scallions, thinly sliced
1 tablespoon finely grated fresh ginger
1 jalapeño, seeded and minced
1 pound frozen baby peas (3 cups), thawed
3 tablespoons yellow miso


1. In a large skillet, heat the oil. Add the scallions, ginger and jalapeño and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the peas and cook, stirring occasionally, until tender, about 3 minutes.
2. Transfer the pea mixture to a food processor and let cool slightly. Add the miso and 1/4 cup of water and puree until smooth. Spoon the spread into a bowl.

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