Creamy broad bean and pea dip recipe
Broad beans and peas are whizzed together with cream cheese, lime and coriander to make this vibrant green dip that’s perfect for spring. Serve with crunchy veg for dipping.
See method- Serves 6
- Takes 20 mins
- 161 calories / serving
Ingredients
For the dip
- 320g broad beans, frozen or fresh
- 200g frozen peas
- 200g cream cheese
- 2 limes, zest and juice
- 30g coriander, roughly chopped, a few sprigs reserved to decorate
For the crudités
- 2 heads of chicory, scrubbed and sliced
- baby or chantenay carrots, scrubbed and sliced in half
- radishes, whole or sliced in half
- Tenderstem broccoli, raw or blanched
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Shop ingredientsEach serving contains
- Energy
- 670kJ 161.0kcal
- Fat
- 10g
- Saturates
- 6g
- Salt
- 0.3g
- Sugars
- 4g
of the Reference intake
Carbohydrate 9.0gProtein 6.6gFibre 4.7g
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Sign in to shopMethod
- Bring a pan of water to the boil. Add the broad beans and cook for 5 mins if frozen, 4 mins if fresh. Add the peas 2 mins before the end of cooking. Simmer, then drain and rinse with cold water to stop the cooking process.
- Pour the cooled beans and peas into a food processor Add the cream cheese, lime zest and juice and coriander. Whizz to a smooth purée and season well.
- Serve the dip topped with extra coriander and a selection of crudités.
- Get ahead: Can be made up to two days ahead of time. Keep in the fridge in a container, drizzle over a little olive oil to help seal the surface and cover until ready to serve. If the surface discolours, scrape off and mix the dip well before serving.
- See more Vegetarian recipes
