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Sugar Snaps with Honey-Mustard Dip
by Amy Cotler
Sugar snaps are my daughter's favorite vegetable. When served with this simple dip, the peas are even more enticing.
- Ingredients
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- 1 pound sugar snap peas
- 2/3 cup plain yogurt
- 1/4 cup honey
- 2 teaspoons Dijon mustard
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- Instructions
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Pinch the flower ends off the peas and remove the strings. Bring a large saucepan of lightly salted water to a rapid boil. Add the sugar snaps. Immediately drain them in a colander, then plunge the peas into a bowl of ice water for 5 minutes. Drain and pat them dry.
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To make the dip, combine the yogurt, honey, and Dijon mustard in a small bowl. Serve the dip surrounded by the blanched sugar snaps. Serves 4 to 6.
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- Tips:
- Kids' Steps: Kids can measure and stir the dip.
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