CURRIED PEA DIP
Whenever I need a last-minute appetizer or snack, I pull out a bag of frozen peas, cook them briefly to defrost, then pulse them with whatever flavorings I have on hand like garlic, curry powder and coconut oil. This dip is always a huge hit served with grilled bread or crudite.
Provided by Amy Chaplin
Categories appetizer
Time 30m
Yield 1 3/4 cup
Number Of Ingredients 7
Steps:
- Warm the coconut oil in a skillet over medium heat. Add the onions and saute until golden, 6 to 8 minutes. Add a pinch of salt and the garlic and cook for another 3 minutes. Stir in the curry powder and peas and cook for 2 minutes. Remove from the heat and cool slightly. Place the pea mixture in a food processor with the yogurt and 1/4 cup water and puree until smooth, adding more salt to taste. To serve, transfer the dip to a bowl, top with a spoonful of yogurt and stir a few times to create a swirl.
Nutrition Facts : Calories 25 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 49 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 1 grams
PEA AND MINT DIP
This mint green dip can be whipped up within minutes. It's perfect with lightly salted potato chips.
Provided by Food Network
Categories appetizer
Time 5m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Blitz all the ingredients together in a food processor so there is still a little texture to the dip, about 15 seconds, or longer if you prefer a smoother dip. (Alternatively, place the ingredients in a bowl and mash with a potato masher.)
- Spoon the dip into a serving bowl. Serve with potato chips.
MINTY PEA DIP
This is a tasty dip you can pair with a few crudites and take it with you for a snack on the go.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Cook peas in salted boiling water until tender, 1 minute. Transfer to an ice-water bath; drain.
- Pulse peas in a food processor with mint, lemon zest and juice, garlic, 2 tablespoons olive oil, and tahini.
- Season with salt and pepper; drizzle with oil.
Nutrition Facts : Calories 167 g, Fat 9 g, Fiber 5 g, Protein 5 g, SaturatedFat 1 g
PEA DIP
This is a fresh, zingy dip which is bursting with flavour and a wonderful sense of vitality. I like it with warm pitta bread or melba toast, but it would be good with just about anything. I have even used it to dress pasta, which was rather yummy. All quantities given are approximate - feel free to vary them according to taste.
Provided by Syrinx
Categories Lunch/Snacks
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Whizz peas (lightly cooked, if you prefer), lime juice, chilli, spring onion and mint together in the food processor (or use a hand blender) until they form a pâté. The texture can be smooth or coarse, as you wish.
- Season to taste with salt and pepper, then serve very cold.
Nutrition Facts : Calories 64.1, Fat 0.3, SaturatedFat 0.1, Sodium 82.5, Carbohydrate 12.1, Fiber 3.4, Sugar 4.7, Protein 4.1
SWEET PEA DIP
"This creamy dip on crunchy bread is super satisfying."
Provided by Michael Symon : Food Network
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Add the peas to a large pot of well-salted boiling water. (Make sure there is way more water than peas and enough salt for it to taste like the ocean.) Boil the peas for about 30 seconds. Remove the peas to an ice bath.
- In a food processor, combine the ricotta, lemon zest, parmesan and mint. Drain the peas and add them to the food processor. Pulse just until the mixture comes together; you want to keep a little texture and not make it totally smooth. Season with salt.
- Spoon the mixture into a serving bowl, crack some pepper over the top and drizzle with the olive oil. Serve the pea dip with grilled bread.
4-INGREDIENT PEA DIP
A simple 4 ingredient Pea Dip that comes together in minutes using frozen peas and fresh mint for brightness!
Provided by Every Last Bite
Categories Dairy Free Grain/Gluten Free Nut Free Paleo Specific Carbohydrate Diet Legal Vegan Whole30
Time 5m
Number Of Ingredients 5
Steps:
- Place the frozen peas in a colander and run under water until they are thawed or alternatively just leave out for 10 to 15 minutes and room temperature.
- In a blender combine the garlic gloves, peas, olive oil and salt. Blend until smooth. If using mint toss into the blender as well.
- Transfer to a bowl and serve.
Nutrition Facts : Calories 308 kcal, Carbohydrate 22 g, Protein 8 g, Fat 22 g, SaturatedFat 3 g, Sodium 299 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
GREEN PEA DIP
This is from Vegetarian Times. I think it's supposed to be like guacamole. They say to spoon it on soy burgers, refried beans or tomatoes. For the best appearance, do not make more than 2 hours in advance.
Provided by SweetySJD
Categories Vegetable
Time 10m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor, combine peas, yogurt, lime juice, garlic and cumin.
- Process, but stop before mixture is completely smooth.
- Transfer to a bowl and stir in salsa and salt to taste.
Nutrition Facts : Calories 32.2, Fat 0.2, Cholesterol 0.1, Sodium 66.2, Carbohydrate 5.7, Fiber 1.6, Sugar 2.4, Protein 2.3
PEA DIP
Make and share this Pea Dip recipe from Food.com.
Provided by Ambervim
Categories Spreads
Time 5m
Yield 1 Batch
Number Of Ingredients 9
Steps:
- In a food processor, purée the peas, ricotta, scallions, Parmesan, oil, salt, and pepper.
- Transfer to a bowl and fold in the mint. Drizzle with additional oil before serving, if desired.
- Serve with the pita chips, crackers or whatever you want.
Nutrition Facts : Calories 867, Fat 39, SaturatedFat 16.8, Cholesterol 84.7, Sodium 1067.4, Carbohydrate 80.7, Fiber 26.1, Sugar 27.6, Protein 52.3
PEA, MINT & CHILLI DIP
A speedy guacamole-style purée that's ready in minutes and perfect for snacking or lunchboxes
Provided by Good Food team
Categories Lunch, Starter
Time 5m
Number Of Ingredients 8
Steps:
- Whizz the peas, yogurt, lemon juice, cumin, mint and chilli together in a food processor to a texture you like. Divide between plastic tubs to pack into lunchboxes, or tip into a serving bowl. Lightly toast the pittas, then cut into wedges and serve with the dip and carrots.
Nutrition Facts : Calories 278 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 16 grams sugar, Fiber 12 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
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