This might just be the healthiest dip I’ve ever made. That being said it has layers of flavor that you wouldn’t expect. It can be made ahead of time and served cold with pita chips as the perfect app. I’m always looking for creative appetizers to serve and this one will certainly surprise your guests. If you’re kids like to dip just about anything like mine do, they will love this!!
Split Pea Dip w/Red Onion and Kalamata Olives
1 cup dried split peas, rinsed and drained
1 small white onion, diced
4 cloves garlic, minced
2 tbsp. butter
1 tsp. Greek oregano
1 1/2 tsp. salt
1/4 cup lemon juice
drizzle olive oil
1 tbsp. kalamata olives, chopped
2 tbsp. red onion, chopped
small bunch flat leaf Italian parsley, chopped
Pita chips/pita slices for serving
Place split peas in a medium sauce pan and cover with water. Be sure the water just covers the peas. Do not add water to the top of the pan.
Over medium heat, bring to a boil.
Reduce heat to simmer and add onion, garlic, butter, Greek oregano, and salt.
Cover and simmer for 1/2 hour. Most of the water will be absorbed.
Remove cover and add 1 1/2 cup water and lemon juice. Drizzle with olive oil and stir.
Cover and continue to simmer for another 1/2 hour.
Remove from heat and, using a hand blender, puree until smooth and creamy. The consistency will thicken over time after pureeing, so don't be alarmed if doesn't have the consistency of a dip at first.
Place in a serving bowl, cover and chill until needed.
Before serving, top with kalamata olive, red onion, and parsley. Serve with pita chips or pita slices.
dip, kalamata olives, kids, Mediterranean Baby, split pea