Minty Pea Dip Food

MINT PEA DIP

Steps:

• In a blender or the bowl of a food processor, combine the thawed green peas, mint leaves, lime juice, cashews and salt.
• Process until smooth puree is formed, scraping down sides as necessary, about 30 seconds total.
• Transfer to a serving bowl and garnish with mint leaves.

SWEET PEA DIP

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.

PEA DIP WITH PARMESAN

Steps:

• Put peas in a pan with just enough stock or water to come half way up their height. Cook for about 3 minutes, or until peas are bright green and tender. Put all but 1 cup of peas in a food processor or blender, and add just enough cooking liquid to start purée. When purée is relatively smooth, transfer it to a bowl and stir in remaining cup of peas.
• Add pine nuts, cheese, garlic, mint and olive oil. Sprinkle with salt and pepper; taste and adjust seasoning, then thin with more liquid if necessary. Serve or refrigerate.

MINTY PEA DIP

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.

PEA AND MINT DIP

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.

PEA DIP

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.

MINTY PEA AND YOGHURT DIP

Steps:

• Whiz the yoghurt and mint up in a food processor for half a minute or so.
• Add the peas and the Parmesan and whiz again - the peas will break down and the yoghurt will become green.
• Put into a bowl, correcting the seasoning with extra salt and pepper and a good squeeze of lemon juice.
• Note: When you add the lemon juice and peas to the yoghurt, quite often it splits and turns into a kind of cheese, but this is absolutely fine. It depends on the type of yoghurt you use and how acidic your lemon is. Just pour away any excess water. Usually, though, it doesn't split and is more like a puree, but both ways are good.

PEA, MINT & CHILLI DIP

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.