Pea Dip

Ingredients

• 300 g shelled fresh peas
• 1 Garlic clove
• Basil
• 50 g sour cream
• 1 cucumber
• 1 bunch celery sticks
• iodized salt
• freshly ground pepper

Instructions

1. 1.

   Cook peas in 200 ml water for 6-8 minutes (thaw frozen peas first). Drain the liquid and thoroughly mash the peas with an immersion blender. Let the puree cool.

2. 2.

   Peel and finely chop the garlic. Strip basil leaves, dry them, and finely chop. Mix both with sour cream into the puree. Season with salt and pepper.

3. 3.

   Wash cucumber and celery sticks, cut into bite‑sized strips or slices, and serve alongside the dip.