Every great recipe needs just the right mix of flavors, and we’re spicing things up here at Fit Bottomed Eats with a new writer: Danielle Padula of GreenMitts.com! You might have seen her work over at NPR or Fine Cooking, and we’re thrilled to have her whipping up the occasional recipe just for us, starting with this gem!
It’s clear that peas do not belong in guacamole (who knew dip could be so contentious?), so here’s a dip where peas are welcomed. In fact, this dip highlights the little green gems. With all due respect, avocado, you’re not the only adored green health food.
With a grass-like green hue and bright, fresh taste, this Green Pea Dip sings of cheery summer days. It’s perfect with veggies, crackers and chips, and even fruit like cantaloupe. Tang from feta cheese, a slight bite from chives, and bright undertones from lemon zest round out this creamy dip to make it versatile and enjoyed by all. FBE-approved, rest assured that this recipe is a healthy choice, especially compared to the traditional mayo or cream cheese alternatives!
If you’re hosting a large gathering, this recipe can easily be multiplied. You can also make it one day ahead — just hold off on adding the chives until you’re ready to serve. Store in an airtight container and refrigerate for up to three days, though it is best the day of.
- 1-1/4 cup peas (if using frozen, defrosted and drained), divided, plus more for garnish
- 1 cup whole milk plain Greek yogurt
- 3 oz. feta cheese
- ¼ teaspoon lemon zest
- ¼ teaspoon celery salt
- 1 tablespoon minced chives, plus more for garnish
- In a blender or with an immersion blender, combine 1 cup of the peas, yogurt, cheese, zest and celery salt until just smooth. Take care not to overdo it.
- Stir in the chives and ¼ cup of the peas. Season to taste with lemon zest and celery salt. Serve garnished with chives and peas.
Regardless of your feelings about peas in guacamole, how do you feel about this green pea dip? Trust me, you’re going to love it. —Danielle Padula, GreenMitts.com