Spring Pea Dip
1 lb bag frozen petite peas, thawed
2 cloves of garlic
⅓ cup extra virgin olive oil
⅓ cup Parmesan cheese
Place thawed peas and garlic in food processor with steel blade, pulse until blended, while slowly adding the extra virgin olive oil. Then add the Parmesan cheese to taste. Refrigerate for 2 hours. Serve this dip with fresh vegetables, roasted potato slices, Indian Naan bread, raw carrots, radishes, asparagus, crostini, or grilled pita bread.