Appetizer/ Side Dishes

Sugar Snap Peas With Yogurt, Feta and Dill

Sugar Snap Peas With Yogurt, Feta and Dill

Melissa Clark
Course Appetizer, Side Dish
Cuisine Greece
Servings 4
Calories 163 kcal


  • Large Pot
  • Stove
  • Spoon
  • Clean Kitchen Towel
  • Cutting Board
  • Knife
  • Small bowl


  • ¼ teaspoon kosher salt plus more for water and to taste
  • ½ pound sugar snap peas trimmed (about 3 cups)
  • 1 garlic clove finely grated or minced
  • 1 ½ tablespoons fresh lemon juice plus more to taste
  • Freshly ground black pepper
  • 4 tablespoons extra-virgin olive oil plus more for drizzling
  • 1 cup thinly sliced fennel or use radish or cucumber
  • ½ packed cup roughly chopped fresh dill or use a combination of dill and fennel fronds
  • 2 scallions thinly sliced
  • cup plain whole-milk yogurt if using Greek, thin it down with milk or water until pourable


  • Bring a large pot of salted water to a boil. Have ready a bowl of well salted ice water and a slotted spoon next to the stove. Drop peas into boiling water and cook until crisp-tender, about 1 minute. Use the spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a clean kitchen towel.
  • When cool enough to handle, put the peas on a cutting board and slice them in half, crosswise.
  • In a medium bowl, whisk together garlic and lemon juice. Stir in salt and pepper. Whisk in 3 tablespoons olive oil. Add the halved peas, fennel, dill and scallions, and toss well. Taste and add more lemon juice, olive oil or salt if needed.
  • In a small bowl, stir together the yogurt, 1/4 cup feta, lemon zest, and the remaining 1 tablespoon oil. Season with salt, pepper and lemon juice, to taste.
  • Spread the yogurt on a serving platter, and spoon the peas on top. Scatter remaining 1/4 cup feta on top, drizzle with more oil, and top with herbs. Serve as a side dish or scooped onto crusty bread as an appetizer.
Keyword Fat Free Plain Yogurt, Feta Cheese, Snap Peas

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