I was searching the internet one day, and found this recipe at
Smitten Kitchen (who adapted it from The Joy of Pickling via Epicurious).
This recipe really packs flavor in uncooked sugar snap peas. Yum! I guess this season has turned into a "pickling" year.
The weather here continues to be humid, and we are getting more rain. I came down with something, and humidity and sinus pressure do not mix well. Hopefully, I will be feeling better soon. We are already picking wild black raspberries. I'm off to the doctor today.
Here is a recipe that I found in a library book - Peppers Love Herbs, by Ruth Bass.
1 container (8 oz.) cottage cheese (or homemade)
3 garlic cloves, peeled and sliced in half
1-2 fresh jalapeno peppers, seeded
2 scallions, white part only
1 Tablespoon fresh parsley, leaves only
1. Scoop the cottage cheese into a blender or food processor and give it a whirl.
2. Add the garlic, jalapenos, scallions and parsley and process until very smooth.
3. Pour into a serving dish and chill for 3 to 5 hours.
Serve with chips.
I think this dip would be great for dipping fresh cut veggies as well as pita chips. The recipe also suggests to dip slices of zucchini in it. I like the fact the main base of this dip is cottage cheese - something we can make ourselves from our own raw milk. Even if you don't have access to raw milk, this dip is delicious.