Categories: appetizer, vegetarian

Ingredients

• kosher salt
• 12 oz peas, sugar snap trimmed and rinsed
• 2/3 cup mayonnaise
• 3/4 cup sour cream
• 1 lemon, zest chopped fine
• 1 tbsp lemon juice
• 1 tsp chili flakes
• 1 tsp tarragon, dried
• kosher salt
• black pepper

Directions

1. Bring 2 quarts of water and the salt to a boil in a 4 quart saucepan, covered over high heat.

2. d the peas and cook uncovered for 2.5 to 3 minutes, careful not to overcook them. Drain the peas and immediately plunge into ice water. Drain well, like very dry.

3. Then the dip: In a medium mixing bowl, whisk together the mayonnaise, sour cream, lemon zest, lemon juice, red pepper flakes and tarragon.

4. Taste and add salt and pepper as desired.

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