Pea Dip

This puree is great as an appetizer, a schmear on sandwiches, or along side grilled chicken. It holds for up to a week in the fridge.

Print this page


1 qt peas
3 cloves garlic
1 lemon, zest and juice
1/2 C olive oil
1/2 tsp chili flakes
1/2 tsp salt
1/2 C cream


  1. Heat a pot of salted water to a boil
  2. Blanch the peas until bright green and floating (about 3 minutes)
  3. Drain
  4. In a food processor combine the peas, garlic, lemon zest, juice, salt, chili flakes and olive oil
  5. Blend until smooth
  6. Add the cream and blend to combine
  7. Taste and adjust the seasoning as desired