SUBSCRIBE BY EMAILNothing says spring like peas, and this Pea and Ricotta Spread is a lovely dish to help usher in a new season. You’ll love the color and fresh flavors in this appetizer that’s perfect to serve at Easter or for any gathering during the season.
I originally shared this recipe for Pea and Ricotta Spread back in 2014. Time flies, doesn’t it! I wanted to repost it in case you missed it, and because it’s a great reminder for me to make it again.
I first made this when I was visiting my family for the Easter holiday. It was perfect because at my mom’s house, and I’d guess at many other Italian households around Easter, there was plenty of ricotta cheese on hand.
When family and friends are gathered, it’s the perfect time to serve dips and spreads like this, amiright? You should also try my Simple Smoked Salmon Spread for an appetizer that’s a treat any season.
Another favorite dip of mine is Roasted Eggplant Dip and Easy Garlic Pita Chips. Roasting veggies adds so much good flavor, and that is no exception for this dip.
Not only is it easy to make your own dips and spreads, but you can even make your own crackers like these Fig and Rosemary Crackers. I swear it’s ridiculously easy and they’re perfectly customizable with your favorite flavors.
The first time I made this spread, my niece said that it “tasted like the garden.” The green peas and mint add a vibrant, springtime freshness, and while there’s plenty of cheese goodness involved, it’s not heavy and won’t give you that sometimes loaded-down feeling you get with other cheesy appetizers.
I served Pea and Ricotta spread along with slices of my mom’s homemade bread. The color and garden-like flavors of the spread shout, “Spring!” and after a dreary winter, what could be better?
Mint and peas is a classic pairing, but if you’re not a fan of mint, try making the spread with fresh basil, rosemary, or thyme. Lemon thyme would be excellent with this spread, too.
What great a great combo of flavors! I’m a garlic freak, so I think it’s perfectly acceptable to add a little to this spread, but I recommend using light touch for this one.
If you’re set to serve an appetizer this spring, look no further than Pea and Ricotta Spread. I love it mounded on slices of crusty bread, but crackers work well, too.
Don’t forget fresh veggies that you can dip into it. This is a simple, springtime appetizer that brings the flavors of the garden indoors.
Try this spread if you’re getting together with your friends and family this season, and I hope you see springtime soon!
Patricia Conte/Grab a Plate
Yields Makes about 3 cups
Pea and Ricotta Spread
Save Recipe Ingredients
- 1 (10-ounce) package frozen peas, thawed (or use fresh shelled peas)
- 1-1/2 cups ricotta cheese (you can add a bit more if you’d like)
- 1 garlic clove
- Zest of 1/2 lemon
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2-3 fresh mint leaves, depending on your taste
Instructions
- Add all the ingredients to a food processor and blend so the mixture is combined, but slightly chunky.
- Taste and adjust the seasoning as needed.
- Serve as a spread for fresh crusty bread, toasted baguette slices, crackers, or with veggies.
7.8.1.2281https://www.azgrabaplate.com/pea-and-ricotta-spread/
Patricia Conte/Grab a Plate
Yields Makes about 3 cups
Save RecipeIngredients
- 1 (10-ounce) package frozen peas, thawed (or use fresh shelled peas)
- 1-1/2 cups ricotta cheese (you can add a bit more if you’d like)
- 1 garlic clove
- Zest of 1/2 lemon
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2-3 fresh mint leaves, depending on your taste
Instructions
- Add all the ingredients to a food processor and blend so the mixture is combined, but slightly chunky.
- Taste and adjust the seasoning as needed.
- Serve as a spread for fresh crusty bread, toasted baguette slices, crackers, or with veggies.
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