Twist up your traditional Easter feast with a new side dish. Creamed Peas get upgraded with mushrooms, chicken stock (instead of milk or heavy cream) and reduced fat cream cheese. Warm and comforting, this recipe will have dinner guests asking for “more p

Ingredients

2 Tbs butter

1/4 cup shallots

1 cup white mushrooms

1 Tbs flour

1 tsp McCormick® Dill Weed

1 tsp McCormick® Garlic Powder

1/2 tsp salt

1/4 tsp McCormick® Black Pepper Ground

1 cup McCormick® Original Chicken Stock

2 oz cream cheese

1 package frozen peas

Directions

Melt butter in large skillet on medium-high heat. Add shallots and mushrooms; cook and stir 2 minutes or until mushrooms are browned. Sprinkle with flour and seasonings. Cook and stir 1 minute or until well blended. Stir in stock and cream cheese. Stirring constantly, cook 2 minutes or until cream cheese is melted. Add peas; cook and stir 5 minutes longer or until heated through.