Title: Pepper Mint Dip
Categories: Herb Sauce
Yield: 2 Cups

2	qt	Sugar snap peas; fresh
8	oz	Yogurt (or half yogurt and
		. half sour cream)
2	tb	Fresh mint or basil leaves;
		. minced
1	tb	Honey
1	ts	Lemon or orange peel; grated
1	cl	Garlic; minced
1/2	ts	Coarsely ground black pepper
	pn	Cayenne or dry red pepper
		. flakes

Rinse the peas and pat dry or blanch 15 to 30 seconds.

"To brighten peas' color: dip them in boiling water for 15 to 30 seconds, then immediately into ice water until chilled."

Arrange on a platter.

Stir together all remaining ingredients, adjusting sweetness and heat to taste. Spoon into a small bowl and serve on the side.

** The Herb Quarterly -- Summer 1996 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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