Herby Spring Pea & Feta Dip Is The Perfect Last-Minute App
Enjoy spring produce like a pro and whip up this vibrant spring pea and feta dip. It's a celebration of fresh, bright flavors that are perfect for any gathering or solo snacking session. Sweet spring peas are blanched until tender yet vibrant green, then blended with tangy feta cheese, creating a luscious base that's both creamy and savory. A splash of lemon juice and a handful of fresh basil and mint add a refreshing zing, cutting through the richness of the feta. Topped with more feta and a drizzle of olive oil, this dip transforms the humble sweet pea into an irresistible snack. Serve this with anything from crunchy crudités to warm pita bread or crostini, and watch as it disappears within moments.
Fresh or frozen peas?
Totally up to you. Frozen veggies can get a bad rap, but they’re actually pretty close to fresh veggies in terms of quality and taste, but if you can get your hands on shelled fresh peas, go for it!
Do I really have to shock the peas after cooking?
Yes! Peas are tiny and they cook quickly, which means they can also overcook quickly. The shock of cold water will keep your peas from overcooking, and it will keep their bright green color intact.
Can this be made with goat cheese?
Absolutely! Goat cheese has a similar tang and texture that will lend itself well to the flavors in this dip. Just be sure to adjust the salt accordingly, since feta is much saltier than goat cheese. You can also swap out the basil and mint for chives, parsley, or even tarragon.
Did you try making this? Let us know how it went in the comments!
Yields: 6 servings
Prep Time: 5 mins
Total Time: 15 mins
Ingredients
Kosher salt
1 lb.
fresh or frozen sweet peas (preferably petite peas)
2
scallions, sliced
1
clove garlic, grated
1/4 c.
chopped fresh basil leaves
1/4 c.
chopped fresh mint leaves
1
lemon, zested, juiced
5 oz.
feta, crumbled, divided
Extra-virgin olive oil
Pita chips, crostini, or crudités, for serving
Directions
Fill a small saucepan with 2 quarts water; season with a heavy pinch of salt. Bring to a boil over high heat. Fill a medium bowl with ice and water. Add peas to boiling water and cook, stirring occasionally, until tender but still bright green, about 2 minutes.
Using a slotted spoon, transfer peas to ice bath. Using slotted spoon, transfer cooled peas to a food processor. Add scallions, garlic, basil, mint, lemon zest, lemon juice, and 1/2 teaspoon salt. Pulse until mixture is combined and peas start to become creamy, 1 to 2 minutes. Add 4 ounces feta and continue to pulse until feta is broken down and well combined; season with salt.
Transfer dip to a serving bowl. Top with remaining 1 ounce feta. Drizzle with oil. Serve with chips alongside.
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