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“A healthy fresh dip that is wonderful on toasted baguettes, pita chips, bagel chips or served with a fresh vegetable plate. It's quick to make; travels great, plus, it can set out for your entire party and you don't have to worry about it. It is just a nice change from some of the heavier rich dips.”
READY IN:
7mins
SERVES:
8-24
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

  • 2 cups peas, I use frozen petite, but any frozen peas will work (thawed)
  • 1 lemon, juiced (zest before juicing)
  • 1 teaspoon lemon zest
  • 13-12 cup mint leaf, loose packed (I just grab two handfuls, you can always add (to taste)
  • 4 tablespoons parmesan cheese, fresh grated
  • 1 small shallot (optional)
  • 12-23 cup olive oil (if you want, you can use plain yogurt instead of olive oil, it will be a bit creamier, but equally a)
  • salt and pepper
  • garnish with a lemon slice and a sprig mint

Directions

  1. Add everything to a food processor except the olive oil or yogurt, salt and pepper, also add the shallot at this point if you want, it is completely optional. Pulse until well combined. Then slowly add in the olive oil or yogurt and pulse until creamy. Finish by seasoning with salt and pepper.
  2. Garnish and Serve -- If you want, garnish with a lemon slice and mint sprig and serve with pita chips, bagel chips, baguettes, or vegetables. ENJOY!

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