Around twice a month we have dip night for dinner. It's a fast way to get dinner on the table on those nights when I don't even have time to boil noodles. Typically I get the dips ready earlier in the day so I can pull them out of the fridge and be ready to serve. We serve our dip with fresh bread, slices of cheese, hard boiled eggs and veggies. And we always have dip leftover that we then use later in the week as sandwich spreads. YUM! Here is the recipe for the green dip in the middle.
Sweet Pea and Curry Dip
3 cups frozen peas thawed or one can of peas drained
1 garlic clove chopped
1 teaspoon salt
1 1/4 teaspoon curry powder.
Place everything in the food processor and slowly drizzle in olive oil until smooth.