Sugar Snap Pea Wreath & Tangy Dip
Guests will appreciate the fresh taste of the blanched sugar snap peas and savory sour cream dip in this low-calorie appetizer recipe.
Ingredients
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2 pounds sugar snap peas
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8 ounces reduced fat cream cheese
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1 container (8 ounces) low-fat
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sour cream
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1 tablespoon capers, drained
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and mashed
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1 tablespoon anchovy paste
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3 scallions (including some of the green), chopped
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1 teaspoon caraway seeds, crushed
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2 teaspoons hot paprika
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2 teaspoons Dijon mustard
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1 sweet red pepper
Directions
1.
Trim sugar snap peas, removing string if necessary. Cook in a large pot of salted boiling water until bright green, about 2 minutes. Drain; place in a large bowl of ice water to cool completely. Drain off water; cover with plastic wrap and refrigerate until ready to use.
2.
Combine cream cheese, sour cream, capers, anchovy paste, scallion, caraway seeds, paprika and mustard in a food processor. Whirl until pureed. Transfer to a small serving bowl; cover and refrigerate overnight.
3.
3. To serve, arrange sugar snap peas in a "wreath" around the dip. Cut a "bow" out of red pepper.
Nutrition information
Calories 19, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 44 mg, Carbohydrate 1 g, Fiber 0 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet
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