Green pea dip with sun-dried tomatoes

Ingredients:

• 450 g frozen green peas, defrosted
• 220 g sun-dried tomatoes, drained (about 3/4 cup)
• 2 cloves garlic, chopped
• 1/4 cup extra-virgin olive oil
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground black pepper
• 4 heads endive, separated into leaves

Preparation:

1. Combine green peas, sun-dried tomatoes, and garlic in a food processor. Chop finely.
2. Add the olive oil and pulse until the mixture is incorporated, but not pureed. Transfer to a small bowl and season with salt and pepper to taste. Serve with endive as a dip.