This versatile dip works on vegetables, chips or meat; it only has six ingredients; and it takes about five minutes to make.
Don’t use canned peas for this. They’ll turn into mush when you process them. “But isn’t that what you’re doing anyway?” No, mush is different from puree. “How?” It just is, OK? Mush is gross. Just get some frozen peas and let them thaw before using them.
Put the peas in your food processor. Cut the roots off the green onions and chop them into lengths that will fit in there and put them in with the peas, and process until mostly chopped up.
Pull the stems off and add the parsley leaves, peel the garlic and cut the root off and add it, add the sour cream, and process until everything is completely incorporated.
Check the seasoning, add salt to taste, and serve with meat (that’s the pork nuggets in the picture) vegetables or chips.
And that’s it.