Spring Pea Dip (from Cuisine at Home)

2 cups fresh shelled green peas, blanched (or 2 cups frozen peas, thawed)
1/2 cup drained marinated artichoke hearts, oil reserved
1/4 cup crumbled feta cheese
3 tablespoons chopped fresh mint
3 tablespoons fresh lemon juice
1 tablespoon tahini or olive oil (I used olive oil)
1 teaspoon minced garlic (I used 2 cloves)
salt and black pepper to taste

Combine everything except salt and pepper in a food processor and pulse until it's the consistency you want. Season with the salt and pepper.

Serve the dip with pita bread or crackers.

Makes about 1 1/2 cups dip.