For the Pea Dip:
1 lb fresh (blanched) or frozen (defrosted) green peas (about 2 ¾ cup)
Packed ¼ cup fresh mint leaves (about 30 large leaves)
¼ teaspoon salt
1 Tablespoons extra virgin olive oil
3 Tablespoons freshly squeezed lemon juice

For the Full Platter:
One batch of Spring Green Pea Dip (ingredients above)
One sweet spread, homemade or store bought (examples: jam, chutney, fruit butter)
One more savory spread, homemade or store bought, optional (examples: pesto, hummus; I used sun dried tomato pesto)
Fresh fruit, such as grapes, apples and strawberries
Dried fruit, such as apricots and figs
Fresh raw and steamed spring veggies, such as carrots, radishes, tomatoes, and asparagus
Something briny, like olives or gerkin pickles
One or two hard cheeses, like cheddar and parmesan
One soft cheese, like brie
Nitrate-free cured meat, like pepperoni or soppressata, sliced
Simple Mills Almond Flour Crackers in all six varieties 

To Make the Pea Dip:
PUREE the peas for several seconds until chunky in the bowl of a food processor fitted with the “s” blade.
ADD the mint leaves and salt and pulse several times until combined and you don’t see any large pieces of pea or mint leaves.
POUR in the olive oil, and then the lemon juice slowly, with the machine still running. Puree until smooth.
STOP the machine and scrape down the sides and bottom of the bowl to make sure everything is well combined. 
PROCESS for another couple of seconds until the dip is completely smooth, then transfer it to a bowl for serving.
STORE leftovers in an airtight container in the refrigerator for up to a week.

For the Full Platter:
ARRANGE all of the components artfully on your favorite platter and serve!