Some days, I eat lots of salad, go to the gym, and get to sleep at a reasonable hour.
Other days, I eat an entire batch of parmesan wonton crackers. Annnnnd then a bazillion cookies – because it was my first OFFICIAL Christmas Cookie Batch.
On the days after THOSE days, I need something green. Something that resembles food that is healthy. Something liiiiike….green pea parsley dip.
It’s earthy and fresh, with a whole bunch of flavor. And I spread it on pumpernickel bread. Because pumpernickel + this dip = oh-so-delicious.
Green Pea Parsley Dip
Makes 1 and 1/2 cups
1 cup green peas
1/4 cup parmesan cheese, shredded, plus extra for garnishing
1 clove garlic, roughly chopped
1/4 tsp. lemon juice
1/4 cup chevre (goat cheese)
salt and pepper to taste
2 Tbsp. fresh parsley, plus extra for garnishing
1/2 cup extra virgin olive oil (you probably won’t need all of it – add it a bit at a time until you have the right consistency)
5 sandwich-sized pieces of pumpernickel bread (or, a whole loaf of the snack-sized mini loaf stuff)
1 Tbsp. extra virgin olive oil, for drizzling
1. Pulse peas, parmesan cheese, garlic, lemon juice, chevre, salt, pepper, and parsley in a food processor.
2. Stream in olive oil about a tablespoon at a time, until dip comes together. (I blended mine into a pretty smooth dip, but you could just lightly pulse the food processor a few times if you want a chunkier spread. If you want a smoother dip, stream in more of the olive oil. Chunkier dip? Only use about half of the olive oil).
3. Remove dip from food processor and chill until ready to serve.
4. Cut the pumpernickel slices into thirds, so you have appetizer-sized pieces (this is optional – leave the bread whole if you’d like a bigger canvas for the dip!).
5. Lay pumpernickel out in a single layer on an ungreased baking sheet. Drizzle lightly with olive oil.
6. Bake pumpernickel at 350 for 6-8 minutes, until it’s nice and toasty.
7. Spread dip on top of pumpernickel toasts pieces. Top with extra parmesan and parsley. Enjoy!