Sugar Snap Pea Wreath & Tangy Dip

Sugar Snap Pea Wreath & Tangy Dip

Prep 15 m
Cook 2 m

Ingredients

Directions

  1. 1 of 3 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. 2 of 3 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 of 3 To serve, arrange sugar snap peas in a wreath around the dip. Cut a bow out of red pepper.
Nutrition Information for Sugar Snap Pea Wreath & Tangy Dip
Servings Per Recipe:
Per Serving: 1 g pro., 19 kcal cal., 44 mg sodium, 5 mg chol., 0 g fiber, 1 g Fat, total, 1 g sat. fat, 1 g carb.
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Printed from FamilyCircle.com 11/17/2018