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Creamy broad bean and pea dip recipe

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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
Vegetarian

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

If you don't have any limes, try a lemon instead

Each serving contains

Energy
670kj
161kcal 8%
Fat
10g 14%
Saturates
6g 32%
Sugars
4g 4%
Salt
0.3g 4%

of the reference intake
Carbohydrate 9g Protein 6.6g Fibre 4.7g

Method

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