Sugar Snap Peas and Feta Dip

When we hang around the pool for the afternoon it’s great to rotate out different snacks for the crew.  During the hot summers of South Carolina and Washington, D.C., cool crisp vegetables with a chilled dipping sauce are always welcomed at the pool.  That doesn’t mean I won’t to a fly by with some of out Fried Boneless Chicken Fingers and Spicy Blue Cheese with Cilantro Sauce for dipping but I try to mix it up so people aren’t passed out with food comas on their floaty.

Ingredients 

  • 1 cups of 0% fat Greek yogurt
  • 1 cup of creme fraiche or sour cream.  I find creamy fraiche makes the sauce heartier
  • 1 cup feta cheese,  crumbled
  • 4 ounces of cream cheese at room tempertature
  • 1 hothouse cucumber, unpeeled, but seeded.  Just cut it down the middle and use a spoon so scrape out the seeds then finely chop, finely chopped
  • 1/2 cup red onion, finely chopped
  • 3-4 tablespoons of fresh lemon juice
  • 2 tablespoons of fresh dill, finely chopped
  • 2 tablespoon of freshly chopped basil
  • 2 tablespoons chives
  • 2-3 teaspoons of minced garlic
  • 3 tablespoons of olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 6 cups of sugar snap peas, blanched (put in boiling salted water for 2-3 minutes and immediately put in a bowl of ice water to stop the cooking), then refrigerate the peas after dried

Making It

  • Put the yogurt, creme fraiche, feta, cream cheese, lemon juice, garlic in a food processor fitted with a steal blade and pulse until fully incorporated
  • Add all of the other ingredients, except the sugar snap peas, and pulse 4-5 times then refrigerate for at least two hours
  • Serve the chilled dip with the peas

Other pool snacks:

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