It’s the end of June, which means three things: a week until my birthday, sugar snap peas, and the first of this summer’s cured garlic. This weekend we bought sugar snaps by the (enormous) bagful and ate as many as we could. We even shared them with friends.
I made a mint and yogurt dip for dunking, which was really just an excuse to eat garlic.
Here’s what I used:
For the dip
2 cups full-fat yogurt (Strained in a sieve lined with cheesecloth for an hour. More time would have been better, but I didn’t have any of that).
a generous handful of fresh mint, chopped
3 cloves garlic, smashed together with sea salt to form a paste
juice of 1 lemon
For the dunking
Sugar snaps, as many as you want. Blanched until bright green and dunked into a bowl of ice water to stop the cooking.
Now, your turn.
I saw sugar snaps at the farmer's market here in Asheville last week but was distracted by a croissant…now I'm going to have to get some at the Saturday market and try this!
Yum! Looks delicious 🙂
That dip sounds uhmazing. Any excuse to eat garlic, right?! 🙂
I love sugar snaps and can devour them raw, by the handful.
mmm. thanks, making this. i've been eating garlic scape pesto and i can't get enough!
fresh, simple, wonderful!
my birthday is next week, too! July 3rd. when's yours? 🙂 the dip looks amazing as well. will definitely try it soon; our neighbor has been sharing her abundance of snap peas.
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