For Spring Wine & Cheese Weekend, April 22-24, 2016 we paired our wine with Green Split Pea Dip with Black Olives and Goat’s Cheese
1 onion, finely dices,
2 tbsp. olive oil
2 garlic cloves, finely chopped
7 oz. green split peas, soaked overnight
10 oz. water
1/3 whole nutmeg, grated, salt and pepper
2 tbsp. extra-virgin olive oil
2 ¾ oz. goat’s cheese, roughly crumbled
10 large black olives, pitted and roughly chopped
In a large saucepan, sauté the onion in the olive oil until it is soft and transparent, taking care not to let it color.
Add the garlic and sauté for a few more minutes.
Pour in the split peas and water to cover them by 2 finger widths. Bring to a boil, then lower heat and simmer gently for 40 or more minutes, until the peas are mushy and the water has nearly all evaporated.
Season the mixture with the nutmeg, salt and pepper, and allow to cool slightly.
Whisk the extra-virgin olive oil into the mix, and fold through the goat’s cheese and olives. Check seasoning and allow to cool completely.
Enjoy with your choice of chip!