Sugar Snap Pea Wreath & Tangy Dip

Guests will appreciate the fresh taste of the blanched sugar snap peas and savory sour cream dip in this low-calorie appetizer recipe.

Sugar Snap Pea Wreath & Tangy Dip
Yield: 2 cups dip Prep 15 mins Cook 2 mins


  • 2 pounds sugar snap peas
  • 8 ounces reduced fat cream cheese
  • 1 container (8 ounces) low-fat sour cream
  • 1 tablespoon capers, drained and mashed
  • 1 tablespoon anchovy paste
  • 3 scallions (including some of the green), chopped
  • 1 teaspoon caraway seeds, crushed
  • 2 teaspoons hot paprika
  • 2 teaspoons Dijon mustard
  • 1 sweet red pepper

Make It

1. Trim sugar snap peas, removing string if necessary. Cook in a large pot of salted boiling water until bright green, about 2 minutes. Drain; place in a large bowl of ice water to cool completely. Drain off water; cover with plastic wrap and refrigerate until ready to use.

2. Combine cream cheese, sour cream, capers, anchovy paste, scallion, caraway seeds, paprika and mustard in a food processor. Whirl until pureed. Transfer to a small serving bowl; cover and refrigerate overnight.

3. To serve, arrange sugar snap peas in a wreath around the dip. Cut a bow out of red pepper.

Nutrition Facts

Amount Per Serving: cal. (kcal): 19, Fat, total (g): 1, chol. (mg): 5, sat. fat (g): 1, carb. (g): 1, fiber (g): , pro. (g): 1, sodium (mg): 44, Percent Daily Values are based on a 2,000 calorie diet.