taste of home 2011 summer appetizers
Pretty Stuffed Spring Peas
1 package (8 oz) cream cheese, softened
2 tsp minced chives
1 tsp dried basil
1 garlic clove minced
½ tsp each caraway seeds and dill weed
¼ tsp lemon-pepper seasoning
36 fresh snow peas (1/4 lb trimmed)
In large bowl, combine the first 7 ingredients – Cover and frigate overnight.
Let filling stand at room temperature for 30 minutes.
In large saucepan bring 6 cups water to boil. Add snow peas; cover and boil for 1-2 minutes. Drain and immediately place peas in ice water. Drain and pat dry. Gently split peas open; pipe about 1 tsp of filling into each pod.