Recipe courtesy of Mary McCartney
Pea and Mint Dip
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 488
- Total Fat
- 36
- Saturated Fat
- 5
- Carbohydrates
- 34
- Dietary Fiber
- 7
- Sugar
- 4
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 267
- Total: 5 min
- Active: 5 min
Ingredients
1 cup frozen peas, thawed
1 tablespoon fresh mint (about 6 leaves; chopped if mashing by hand)
1/2 cup canned or cooked cannellini beans, drained and rinsed
1/4 cup extra-virgin olive oil
Juice of 1/2 lemon (about 1 tablespoon)
Pinch of flaky sea salt
Lightly salted potato chips, for serving
Directions
- Blitz all the ingredients together in a food processor so there is still a little texture to the dip, about 15 seconds, or longer if you prefer a smoother dip. (Alternatively, place the ingredients in a bowl and mash with a potato masher.)
- Spoon the dip into a serving bowl. Serve with potato chips.