A sweet, herby and creamy pea dip recipe that’s really quick and easy to make. It’s delicious too. Whether you make it as a weekend snack, for a picnic, potluck or party, it’s perfect for entertaining. It also works as a spread on toast or in sandwiches. Use whatever peas you have to hand, frozen, defrosted, ready cooked or fresh, they all work.
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Someone, and I’m naming no names, left a half bag of frozen peas on the counter top when trying to find something in the freezer. I didn’t discover it until nearly twenty four hours later, so I had to do something with those peas very quickly.
As it happened I had an open tub of cream cheese in the fridge which needed using up. Our mint is just starting to emerge in the garden and I had some carrot tops which I didn’t want to throw away. Thus it was, that with a little inspiration and creativity, I whipped up a deliciously creamy pea dip that I’m proud to call my own.
Dive Right In
- Why Make Creamy Pea Dip?
- Creamy Pea Dip
- Ingredients
- What Herbs Go With Peas?
- Make It Vegan
- How to Make Creamy Pea Dip
- Pasta Sauce
- Other Pea Recipes You Might Like
- Keep In Touch
- The Recipe
Why Make Creamy Pea Dip?
It’s always a good feeling to use up leftover ingredients and reduce food waste. I dislike waste of any kind. But here you’re also creating something delicious and satisfying.
Here are a few more reasons to make this creamy pea dip:
- Flavoursome – The combination of sweet garden peas, tangy cream cheese and fresh green herbs gives this dip a delicious and complex flavour. With its fresh taste and creamy texture, it’ll be the most popular dip at the party.
- Healthier – Made with protein-packed peas, nutritious cream cheese and antioxidant rich herbs, this dip is a healthier option than many shop-bought dips that are high in calories, sodium and goodness knows what else.
- Quick And Easy – With just a few simple ingredients and a food processor or blender, you can whip up this delicious dip in no time.
- Versatile – It’s very easy to make this creamy pea dip your own. Use more peas, less cheese and your favourite herb or combination of herbs. Or do it the other way around. It’s a very forgiving recipe. Serve with crackers, crisps or fresh veggies for an almost instant party snack. It’s great for picnics and potlucks too. Or why not spread it on toast and in sandwiches? That’s what I do. Alternatively, go left field and use it as a pasta sauce.
- Zero Waste – It’s a great way to use up leftovers: If you have half a bag of defrosted or cooked peas and half a tub of cream cheese that you need to use up, this recipe is a perfect way to do it. Just saying!
Creamy Pea Dip
Who can resist this vibrant green creamy herby pea dip? Not me, that’s for sure. It’s very moreish.
Peas and mint go together like yin and yang. Each one perfectly complements the other. It’s one of my favourite early summer combinations. They pair nicely with a variety of other herbs too. I added a sprig of tarragon and some chives from the garden. This time of year is my absolute favourite; something new is emerging outside every day.
In fact, this creamy pea dip is a very forgiving recipe. You can use different herbs, more or fewer herbs, more peas or less cream cheese. It’s great for leftovers and using up bits and bobs that are taking up space in the fridge. Tailor it to your liking.
I haven’t tried it yet, but I reckon it would work a treat as a baked potato topping or as a pasta sauce.
If not eating straight away, transfer your creamy pea and herb dip into a clean covered container and store in the fridge. It will keep well for around five to six days. I haven’t tried freezing it, but suspect the texture wouldn’t be as good after thawing.
Creamy Pea Dip Ingredients
There are only three core ingredients in this recipe for creamy pea dip: peas, cream cheese and fresh herbs. A clove of garlic with some lemon zest and juice work wonders. All you then need is a pinch each of salt and pepper.
Peas
Use whatever sweet green peas you have to hand for this recipe. Frozen, thawed or freshly podded all work well. If you have some cooked peas leftover from dinner, this creamy pea dip is a great way to use them up.
Peas are a legume and as such are a good source of protein. They’re also rich in iron, vitamin C and fibre, which makes them good for your gut as well as other organs (ref: BBC).
Fresh Herbs
When it comes to herbs, use your favourite or a combination. You want fresh soft herbs for this recipe. I’d suggest steering clear of hard herbs such as rosemary, sage and thyme. I’ve listed a few recommendations below, but if you grow your own herbs, experiment with them and see how they work.
Mint is a key herb for me, but I like to add a few others too. As well as the tarragon and chives plucked from my garden, I also added a small bunch of carrot tops and a few wild garlic leaves.
In the recipe card at the bottom of this post I’ve given a garlic clove as an ingredient. However, I have a little wild garlic growing in the garden, so I subbed four of its leaves instead. These contributed nicely to the dip’s bright green colour.
Herbs have all sorts of nutritional benefits and eating a wide variety of them is highly recommended.
Basil
Basil adds sweet and slightly peppery notes to the dip. As one of the key ingredients in a classic pesto alla Genovese sauce, you know it’s going to be good.
Chives
Chives have a mild onion taste which highlights the creaminess of the cheese and the sweetness of the peas.
Coriander (Cilantro)
Coriander leaves add bright and citrusy tones but are slightly pungent. If you decide to add this to the dip, I’d suggest using it sparingly at first then adjust the amount according to your personal taste preferences.
Dill
Dill has a slightly sweet, citrus-like flavour with mild aniseed notes that goes well with peas and cream cheese. It works particularly well with mint and garlic.
Mint
Mint is a classic herb to pair with peas and it adds a fresh and slightly sweet flavour to the dip. Its cool and refreshing taste also complements the creaminess of the cheese and the sweetness of the peas. A little goes a long way, so adjust the amount of mint according to your personal preference.
Parsley
Fresh parsley is a great addition to this dip. It adds a bright, herbaceous flavour and pairs well with almost anything.
Tarragon
Tarragon has a unique flavour that’s slightly anise-like with hints of vanilla. It pairs well with peas and cream cheese and can add a subtle and sophisticated twist to the dip.
Cream Cheese
For this recipe, go with full-fat cream cheese; reduced fat rarely gives a good result. Cream cheese provides the creaminess and tanginess that are essential to the flavour and texture of the dip.
Use whatever brand of cream cheese you prefer, but I’d recommend choosing one that doesn’t contain any artificial ingredients or additives. Homemade cream cheese is always a good option.
Cream cheese is a good source of vitamin A. This along with a number of antioxidants means it may be beneficial for eye health. It’s also surprisingly low in lactose, which means some people with lactose intolerance can eat it with no ill effects (ref: Healthline).
Vegan Cream Cheese
I’ve not tried a commercial vegan cream cheese, but you can make quite a good one with cashew nuts. If you fancy having a go, here’s my recipe for vegan cream cheese. It won’t have quite the same creamy texture, but it will still be good.
How To Make Creamy Pea Dip
Like most dips and spreads, this creamy pea recipe is really quick and easy to make. It’s mostly just a case of blending everything together.
Step 1. Cook Peas
Plunge the peas into boiling water and simmer for two minutes if defrosted and three to four minutes if frozen or fresh. I add a pinch of salt to my cooking water, but that’s entirely optional.
Step 2. Drain Peas
Drain the peas through a sieve, but catch the water in a jug or bowl. You can use the pea water in soups, stews or sauces. Or just do what I often do and drink it when it’s cooled down enough.
Step 3. Chop Herbs
Roughly chop the garlic and herbs so they don’t get tangled up in the blades of your food processor or blender.
You’ll also get a better blended result by doing this. Not many enjoy a lump of raw garlic in their mouth.
Step 4. Blend
Transfer the peas to a mini food processor or small blender. A stick blender will work if you don’t have either of these. Add the chopped herbs and garlic.
Grate in the lemon zest. Make sure you’ve given the lemon a good scrub first and then dried it. I use a microplane*, which is just brilliant for zesting citrus or grating garlic, ginger, nutmeg and chocolate.
Add the salt and pepper, then pulse a few times until everything is roughly blended together.
Add the cream cheese.
Pulse a few times until you get your desired texture. I think this creamy pea dip is better if it’s not perfectly smooth, but you may have other ideas.
Creamy Pea Pasta Sauce
This creamy pea dip also works well as a pasta sauce. Stir into hot pasta with a little of the starchy pasta water to loosen it a little.
Other Pea Recipes You Might Like
- Asparagus frittata with peas & mint
- Cornish asparagus risotto with peas & wild garlic pesto
- Green vegetable galette
- Lettuce & pea soup with new potatoes (vegan)
- Pea & leek soup (vegan)
Keep in Touch
Thank you for visiting Tin and Thyme. If you make this creamy pea dip, I’d love to hear about it in the comments below. Do you have any recommendations or advice for using it?
Please rate the recipe. If you post pictures of your creations on social media, use the hashtag #tinandthyme so I can see them.
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If you’d like more recipes for dips and spreads, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Creamy Pea Dip. PIN IT.
Creamy Pea Dip With Herbs
Equipment
- mini food processor (affiliate link) optional
- microplane (affiliate link) optional
Ingredients
- 160 g peas (frozen, defrosted, cooked or fresh)
- 1 clove garlic
- 2 handfuls fresh soft green herbs (mint, dill, tarragon, parsley & chives are particularly good)
- 1 tbsp lemon juice (and some freshly grated zest, if liked)
- 2 pinch sea salt
- black pepper
- 140 g full fat cream cheese
Instructions
- Unless the peas are already cooked, bring a small pan of water to the boil. Add a pinch of salt, then tip in the peas. Simmer for 2 minutes if defrosted and 3-4 minutes if frozen or fresh. Drain.160 g peas
- Place in a mini food processor or small blender. Roughly chop the garlic and herbs and add to the peas.1 clove garlic, 2 handfuls fresh soft green herbs
- Squeeze in the lemon juice and add a grating of lemon zest, if liked. Make sure it’s well scrubbed.1 tbsp lemon juice
- Add the remaining pinch of salt and a good grinding of black pepper. Pulse a few times until everything is roughly chopped.
- Add the cream cheese and pulse again until everything is well combined and you have the texture you like.140 g full fat cream cheese
- Scrape into a serving dish and scatter with a few chopped herbs, if liked.
Katie says
Oh this creamy dip is incredible! Perfect for dipping veggies or spreading on sandwiches!
Choclette says
We can’t get enough of this it at the moment Katie. So pleased to hear you’re a pea dip fan.
Tina says
I really enjoy eating toast for breakfast and this creamy pea dip was a nice change of spread! Definitely going to make this more often.
Choclette says
This pea dip is a keeper for sure. Glad you like it too Tina.
Holly says
I love this dip on toast for lunch on days when I’m working from home. Nice change from my usual avocado toast.
Choclette says
Exactly this Holly. It takes slightly longer to prepare, but not much. And it’s still green.
Andrea says
I love peas and this dip turned out absolutely amazing! So creamy and delicious!
Choclette says
Peas are brilliant. I usually have a pack in the freezer, but rarely make something that’s just about them. Glad you liked the dip.
Mary says
This dip sounds absolutely scrumptious! Could eat the whole lot on my own. Maybe that’s being just a little bit greedy.
Choclette says
Hahaha, I know what you mean. We had the last of it with pasta this evening and it was really good.