Dips are fantastic appetisers and even better picnic companions, which is why we are always exploring tasty dip recipes.
We love this pea and mint dip recipe because it’s a fabulous seasonal dish for a spring picnic, making the most of the seasons fresh sweet peas. But, thanks to frozen peas, we can enjoy this easy pea dip recipe any time of year.
Pea Dip Ingredients
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Mint Pea Dip Tips
You can use either. If you use frozen, defrost the peas first, no cooking required. If you use fresh peas, cook them in boiling water for a few minutes until tender and bright in colour. Reserve some of the cooking water to achieve the right consistency in the puree.
Yes you can. While it is fine to whip up this dip for immediate serving, the flavours will get better if allowed to sit in the fridge for a bit before serving.
You can keep the mint pea dip in an airtight container in the fridge for 3-4 days.
Yes you can. Pea and mint dip will freeze well. Just give it a good stir after defrosting so it is nice and smooth.
Pea dip makes an excellent spread for sandwiches or loaded into wraps. It a wonderful companion to chicken, especially in a wrap.
Use it for finger food appetizers – top toasted baguette pieces, flatbread wedges or crostini with pea dip and garnish with crispy prosciutto pieces, crumbled feta or quarters of sweet cherry tomatoes or thin slices of colourful veg for a vegan picnic option.
It also makes an excellent side for bbq meats or served alongside whole bbq chicken pieces and salad.
No. Simply leave the tahini out. The resulting dip will have all the same characteristics but without the nuttiness the tahini brings to the recipe. You will have the full flavour of the peas and freshness of the mint.
Ideally, this recipe is going to be at its best using fresh mint. However, if you really can’t get any fresh mint, dried mint flakes will work. Add incrementally and taste to make sure you don’t overdo it.