Minted pea and yoghurt dip

Recipe from: 2/1/2005 12:00:00 AM

Ingredients 8
Servings 1
Minutes 10 minutes


Serving Change
  • variety of vegetables cut into dipping-size pieces
  • DIP
  • 1
    x 200 ml tub of yoghurt
  • 1
    (or more) handfuls of fresh mint, leaves picked
  • 2
    handfuls fresh podded peas
  • 1
    handful of freshly grated Parmesan cheese
  • sea salt and freshly ground black pepper
  • 0.50
    lemon, the juice


10 minutes
Whizz the yoghurt and mint in a food processor.
Add the peas and Parmesan and whiz again.
Put in a bowl, season with salt and pepper, and add a good squeeze of lemon juice.
When you add the lemon juice and peas to the yoghurt, quite often it splits and turns into a kind of cheese, but this is absolutely fine.
It depends on the type of yoghurt you use and how acidic your lemon is.
Just pour away any excess water.
Usually though, it doesn?t split and is more like a puree, but both ways are good.
The best way to serve this is to put the dip in a bowl and have a big board next to it with your veggies on. (Use evenly sized baby carrots, radishes, crunchy lettuce leaves, and chunks of any other vegetable you fancy.)
Have some salt and pepper to hand in case anyone needs some.
It?s a good, sociable to start a meal.



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