When trying to build an Easter meal, it’s hard to ignore peas, asparagus and ham. Peas just seem like Spring..deep green and bright. I saw this on the Pioneer Woman and thought I would adapt her recipe. I think what drew me in was her use of little chunks of cheese. I like peas in pasta and figured the little cheese chunks would be similar.
Pop of peas, with tangy sour cream, salty cheese and tiny red onions cutting through it all. Super easy but hit the spot and complimented the ham and potatoes.
1 package of Peas (2 cups)
4 slices of crispy bacon (diced)
Red onion (diced tiny) I used about 2 tbs use your onion sense
3 ounces of fresh cheddar cut into little cubes (a little bigger than the pea)
1/4 cup of Sour cream
1 tsp of Dukes Mayo
1 tsp of White Wine Vinegar
1. Dice your onions and cheddar. If you are not an onion fan use less and be sure to chop finely.
When your peas are thawed out mix your wet ingredients and pour into a bowl with your peas, onions and cheese chunks. Mix well and refrigerate until ready to serve.