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1
Preheat oven to 425 degrees F. Place garlic cloves on a small baking sheet and roast in the oven for 30-45 minutes until center is soft. Remove from oven and squeeze out the cloves (will be soft pulp). Set aside.
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2
While garlic cloves are roasting, bring a medium pot of water to a boil and cook fava beans for 30-45 minutes until soft and cooked through. Add the frozen peas to the water the last 5 minutes to cook. Drain beans and peas, shock in cold water to stop cooking, drain well and let cool.
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3
Heat 1 teaspoon of oil in a small saute pan over medium-high heat. Cook pancetta for about 5-7 minutes until crispy. Drain fat and set aside.
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4
Prep and measure out the rest of the ingredients (feta cheese, olive oil, greek yogurt, salt and pepper, mint, lemon juice, lemon zest, S&P) in small mixing bowls.
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5
Place cooked beans and peas, garlic and mint into the bowl of the KitchenAid(R) 13-Cup Food Processor. Pulse about 10-15 times until ingredients are coarsely ground.
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6
Add water and remaining ingredients (except for cooked pancetta and minced chive garnishes) and process until smooth (adjust amount of water to make the dip smoother or thinner to your taste).
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7
Place dip in a small bowl for serving and drizzle with some extra olive oil, fresh cracked black pepper; sprinkle extra lemon zest and minced chives on top for garnish.
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8
Lightly toast or grill the baguette slices, then smear each slice with a tablespoon of the dip. Top the crostini with pancetta and more chives.
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9
Preheat oven to 425 degrees F. Place garlic cloves on a small baking sheet and roast in the oven for 30-45 minutes until center is soft. Remove from oven and squeeze out the cloves (will be soft pulp). Set aside.
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10
While garlic cloves are roasting, bring a medium pot of water to a boil and cook fava beans for 30-45 minutes until soft and cooked through. Add the frozen peas to the water the last 5 minutes to cook. Drain beans and peas, shock in cold water to stop cooking, drain well and let cool.
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11
Heat 1 teaspoon of oil in a small saute pan over medium-high heat. Cook pancetta for about 5-7 minutes until crispy. Drain fat and set aside.
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12
Prep and place the rest of the ingredients (feta, olive oil, greek yogurt, salt and pepper, mint, lemon, lemon zest) in small mixing bowls.
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13
Place cooked beans and peas, garlic and mint into the bowl of the KitchenAid(R) 13-Cup Food Processor. Pulse about 10-15 times until coarsely ground.
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14
Add water and remaining ingredients (except for cooked pancetta and minced chives) and process until smooth (adjust amount of water to make the dip smoother or thinner to your liking).
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15
Place dip in a small bowl for serving and drizzle with some extra olive oil, fresh cracked black pepper; sprinkle extra lemon zest and minced chives on top for garnish. Lightly toast or grill the baguette slices, then smear each slice with a tablespoon of the dip. Top the crostini with pancetta and more chives.
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16
Serve with colorful crudites for dipping, extra sliced bread and crackers, fresh fruit and Strawberry Mint Vodka Lemonade Cocktails (recipe follows).
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17
Add vodka, lemonade and seltzer water into a cocktail shaker. Mix well until blended. Pour drinks over ice, add fresh sliced strawberries and mint and edible flowers for garnish.
