<http://schema.org/recipeInstructions>
" In 12-inch skillet, heat oil on medium. Add shallots, garlic, water, and 1/8 teaspoon salt. Cover and cook 4 to 6 minutes or until very soft and browned, stirring occasionally. Stir in peas. Remove from heat; cool completely. In food processor, pulse cooled shallot mixture, sour cream, parsley, almonds, mayonnaise, lemon juice, tarragon, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until smooth. Transfer to serving bowl. Cover with plastic wrap and refrigerate at least 1 hour (or until cold) or up to 1 day. Garnish with almonds and chopped tarragon. Serve with spring vegetables."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a10600/fast-fix-pea-dip-recipe-ghk-0412/?src=shelter_footer>