Sweet Pea and Feta Dip

Michael Symon prepared this dip at the 2011 Aspen Food and Wine Classic. With some fresh, summer, farmer's market peas and fabulous extra virgin olive oil what could be better!

Ingredients

Sea salt
4 cups shelled peas
3 cups feta cheese
Finely grated zest of 1 lemon (or use 2 tablespoons of lemon olive oil)
1/4 cup mint leaves
Freshly ground pepper
1/4 cup extra virgin olive oil
Grilled bread for serving

1. Bring a large pot of water to a boil and add salt; there should be much more water than peas and enough salt for it to taste like the ocean. Blanch the peas for about 30 seconds, then drain and transfer them to an ice bath to stop the cooking.

2. In a food processor, combine the peas, feta, lemon zest (or lemon oil) and the mint. Pulse just until the dip comes together; you want to keep a little texture and not make it totally smooth. Spoon the dip into a serving bowl. Crack the black pepper over the top and drizzle with extra virgin olive oil. Serve the pea dip with the grilled bread.

Makes 5 cups of dip