Sweet Pea Dip

"This creamy dip on crunchy bread is super satisfying."
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  • Level: Easy
  • Total: 10 min
  • Inactive: 5 min
  • Cook: 5 min
  • Yield: 6 servings
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2 cups fresh or frozen peas 

Kosher salt 

1 cup fresh sheep's milk ricotta cheese 

Grated zest of 1/2 lemon

1/2 cup grated parmesan cheese

2 tablespoons chopped fresh mint

Freshly ground pepper

2 tablespoons extra-virgin olive oil

Grilled bread, for serving


  1. Add the peas to a large pot of well-salted boiling water. (Make sure there is way more water than peas and enough salt for it to taste like the ocean.) Boil the peas for about 30 seconds. Remove the peas to an ice bath.
  2. In a food processor, combine the ricotta, lemon zest, parmesan and mint. Drain the peas and add them to the food processor. Pulse just until the mixture comes together; you want to keep a little texture and not make it totally smooth. Season with salt.
  3. Spoon the mixture into a serving bowl, crack some pepper over the top and drizzle with the olive oil. Serve the pea dip with grilled bread.
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