Minted pea dip

This vegetable-packed spread is perfect for game-day.

Guacamole isn't the only green dipto make this Super Bowl Sunday. Try making this healthy pea-packed version courtesy of NFL chef for the Seattle Seahawks, John Howie.

Makes one quart

4 cups fresh or frozen peas
1 ½ teaspoons garlic, minced
2 tablespoons + 1 teaspoon freshly squeezed lemon juice
1 ½ teaspoons lemon zest, finely minced
½ cup packed mint leaves
1 tablespoon olive oil
2 tablespoons tahini paste
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper

1.Bring a pot of water to a boil. Add peas and cook for 1-2 minutes or until bright green and tender. Strain and cool in an ice water bath.

2. Place peas and remaining ingredients in a food processor bowl. Blend until pureed and season to taste. Transfer to a bowl and refrigerate until time to serve.