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Ingredients
- 2 cups frozen petite peas, thawed
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons fresh tarragon leaves
- 4 ounces cream cheese, cubed, at room temperature
- 1 cup grated Parmesan
- 1 teaspoon freshly grated lemon zest, from 1 small lemon
- 1 teaspoon kosher salt
- 4 large carrots, peeled and sliced on the bias into 3-inch "chips"
Preparation
Step 1
Put the peas, olive oil and tarragon in the bowl of a food processor fitted with a metal blade and pulse until finely chopped, about 30 seconds. Add the cream cheese and process until smooth, about 1 minute. Add the Parmesan, lemon zest and salt and pulse to combine. Transfer the mixture to a bowl, cover and refrigerate until ready to use. Serve with carrot chips.
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