A fun and quick little appetizer I pulled from an issue of Cooking Light Magazine. Whether topped on the cracker or used as a dip, this was a tasty success!
Ricotta cheese – I just bought a small container from the store but feel free to make your own
10 oz package of frozen sweet peas
1 cup fresh mint
1/4 cup good quality olive oil
pepper – to taste
Combine all ingredients in a blender until spreadable. Stir occasionally, with blender off (of course) if it clumps.
I used gluten-free Glutino bagel chips for the cracker base but any cracker will do. Top with a dollop of ricotta cheese and a bit of pepper, as desired. That’s it! So easy!