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Green Pea Dip

A vibrant and creamy dip that's perfect for summer gatherings, combining fresh peas, Greek yogurt, and zesty lemon for a deliciously healthy treat.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 125
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups frozen peas, blanched Optimal for flavor and color; ensure you blanch them to preserve that gorgeous green hue.
  • 3/4 cup plain Greek yogurt Thick and creamy, adds tang; can substitute with sour cream or dairy-free for vegan.
  • 1 whole avocado, pitted Choose ripe avocados for smooth texture.
  • 1 cup fresh basil leaves Fresh basil is key; can substitute with mint.
  • 2-3 cloves garlic Adjust to taste; roasted garlic is a milder alternative.
  • 1 whole lemon, juiced Fresh lemon juice is essential; avoid bottled.
  • 1 teaspoon salt Adjust to taste.
  • a few grinds black pepper Freshly cracked is best.
Optional Garnishes
  • 2 tablespoons toasted pine nuts For added crunch; can substitute walnuts or sunflower seeds.
  • 1/4 cup crumbled feta Optional, adds a tangy flavor.
  • 1/4 cup pomegranate seeds Adds sweetness and color; can substitute with diced mango.
  • 2 tablespoons chopped herbs (parsley or basil) Fresh herbs brighten the dip.

Method
 

Preparation
  1. Bring a small pot of water to a boil. Add frozen peas and cook for 1-2 minutes until bright green. Drain and rinse with cold water.
Blending
  1. In a food processor, combine blanched peas, avocado, Greek yogurt, fresh basil, garlic, lemon juice, salt, and black pepper. Blend on high for about 30 seconds until smooth.
Final Touches
  1. Taste the dip and adjust seasoning if needed. Spoon into a serving bowl and flatten the surface.
  2. Top with toasted pine nuts, crumbled feta, pomegranate seeds, and chopped herbs. Drizzle with olive oil and add more black pepper.
Serving
  1. Serve with warmed pita chips, crostini, or raw veggies.

Notes

Ensure ingredients are at room temperature before starting. Leftovers can be stored in the fridge for 3-4 days.