Stuffed Snow Peas

These hors d'oeuvres are so elegant for bridal or baby showers. I always make them ahead. You can season the cream cheese with anything you like. I sometimes make them with plain cream cheese. They are time consuming- but worth it because the presentation is beautiful. Did I mention they taste great too? From the wonderful book 'Showers' by Beverly Clark.

• Ready In: 1 hr 16 mins
• Yields: 48 snow peas

Ingredients

• 48  snow peas
• 8  ounces cream cheese, at room temperature
• 1⁄4 cup fresh parsley, chopped
• 1⁄4 cup fresh dill, chopped
• 1  clove garlic, minced
•  black pepper, optional

Directions

1. In salted, boiling water, blanch (boil rapidly in lots of water) snow peas for 30 seconds.
2. Cool in cold water, drain, and set aside.
3. Blend the rest of the ingredients until smooth.
4. With a sharp pairing knife, split the snow peas along the curved side.
5. Fill each snow pea with filling, using a small spatula or pastry bag with tip.
6. I have used a ziplock bag with a hole cut in the corner.
7. Can be made the day before, refrigerate, and serve chilled.