1 (16 oz.) bag frozen peas, thawed
8 oz. sun-dried tomatoes, drained (about 3/4 cup)
2 cloves garlic, chopped
1/4 cup extra-virgin olive oil (EVOO)
1 tsp. Kosher salt
1 tsp. freshly ground black pepper
4 heads endive, ends trimmed and leaves separated, for dipping

Combine peas, sun-dried tomatoes and garlic in a food processor. Pulse the machine until the peas and tomatoes are finely chopped. Add olive oil and pulse until the olive oil is incorporated and the mixture is minced but not yet pureed.

Transfer to a small bowl and stir in the salt and pepper.

Serve as a dip with the endive spears alongside.

Submitted by: Landen Hagler