Fresh pea and rocket green dip recipe, perfectly light and refreshing healthy dip for summer picnics, snacks, or salads.
Shown here with some chilli & rosemary crackers.
Nutritional Information
This recipe serves 2-4 depending on how you want to use it, but the following information is based on two servings per recipe.
Each serving contains 170 calories, 3g of fibre and 3g of protein. You’ll get 55% of the recommended daily amount of vitamin K per serving, as well as 45% of your daily vitamin C and a 15% of your daily folate. The walnut oil also provides your full daily amount of omega 3.
Ingredient Choices and Substitutions
I opted for walnut here to give the recipe some omega 3, but if you don’t eat nuts or don’t have any walnut oil to hand, you can substitute the walnut oil for olive oil.
Fresh versus frozen peas – you can use frozen in this recipe if you want but defrost them first! If you need to do that in a hurry, you can run them under some boiling water and then set them aside while you get the other ingredients ready to speed things up.
How to store and does it keep?
Store in an airtight container and keep refrigerated for up to 5 days.
Pea & Rocket Green Dip Recipe
5 ingredient fresh summer dip recipe. Serve with crisps, crackers, veggies or add to your salad or grains.
This recipe is gluten free, dairy free, soy free and vegan. It does contain nuts, make this recipe nut free by using olive oil instead of the walnut oil.
Pea & Rocket Dip Recipe
Ingredients
- ½ cup fresh peas
- 65 g rocked
- 2 tbsp walnut oil
- Juice of 1 lime
- 3 cloves garlic
Instructions
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Add all ingredients to a food processor or blender and mix until you reach the desired texture. A blender will give you a smoother texture that more resembles a pesto, a food processor will give a texture closer to a green Pico de Gallo or salsa verde depending how long you mix it for.
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Transfer to a pot ready to serve.
Serve and enjoy!
Until tomorrow,
Sophie
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