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Minted Sweet-Pea Dip with Curry Chips

Yield: 1-1/3 cups Start to Finish 35 mins


  • 5 tablespoons  olive or vegetable oil, divided
  • 1/2 teaspoon  curry powder
  • 2 tablespoons  butter
  • 6 (5 or 6 inches) pita breads, split
  • 1 slice bacon, minced
  • 2 tablespoons  minced onion
  • 1/2 teaspoon  minced garlic
  • 1 package (10 oz.) frozen peas, thawed
  • 1 tablespoon  chopped fresh mint
  • 1/2 teaspoon  salt


1. Heat oven to 350 degrees F. Combine 2 tablespoons of the oil and curry powder in microwave-proof bowl. Microwave on 100 percent power (High) 1 minute. Add butter; microwave 30 seconds. Brush mixture over cut sides of pita. Cut each half into wedges. Arrange, buttered side up, on 2 cookie sheets. Bake 8 to 10 minutes or until golden. Cool.

2. Cook bacon and onion in small skillet over medium-high heat until onion is golden and tender, 5 minutes. Add garlic; cook 30 seconds more.

3. Process cooked onion mixture, peas, mint, salt and remaining 3 tablespoons oil in food processor until smooth. Makes about 1-1/3 cups.

Make Ahead Tip

  • Prepare chips. Cool. Place in airtight container and store at room temperature up to 2 days. Prepare dip. Cover and refrigerate overnight.

Nutrition Facts

  • cal.(kcal)100,
  • Fat, total(g)5,
  • chol.(mg)4,
  • sat. fat(g)2,
  • carb.(g)11,
  • pro.(g)2,
  • sodium(mg)176,
  • Percent Daily Values are based on a 2,000 calorie diet