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Parent Category: Recipes
2 pounds sugar snap peas
8 oz cream cheese
8 oz container sour cream
1 tbs capers, mashed
1 tbs anchovy paste
3 scallions, chopped
1 tsp caraway seeds, crushed
2 tsp hot paprika
2 tsp Dijon mustard
1 red bell pepper
Trim sugar snap peas. Cook in a pot of salted boiling water until bright green, 2 min. Drain, place in a bowl of
ice water to cool, drain, cover with plastic wrap and refrigerate until ready to use. Combine cream cheese, and
next 7 ingredients in a food processor. Whirl until pureed. Transfer to a serving bowl, cover and refrigerate
overnight. TO SERVE: ARRANGE SUGAR SNAP PEAS IN A WREATH AROUND THE BOWL OF DIP.
CUT A BOW OUT OF RED BELL PEPPER.
