Vegetable Board with Lemony Spring Pea Dip
This creamy, bright, green dip can be made with fresh or frozen peas! Pair it with peak-season spring vegetables and some grilled bread for a showstopping crudités board. For tips on how to arrange your best veggie board yet, check out our pro tips here!
Ingredients
- One 10-ounce bag thawed frozen peas, preferably petite peas (about 1¾ cups, see Notes)
- 6 ounces goat cheese at room temperature
- ¼ cup olive oil plus more as needed
- ¼ cup finely grated Parmesan cheese
- ¼ cup torn fresh mint leaves
- 2 garlic cloves finely grated
- Zest and juice of 1 small lemon plus more as needed
- Kosher salt and pepper
- Assorted crudités and crusty bread for serving
- Fresh herbs and lemon wedges for garnish (optional)
- Flaky sea salt for sprinkling
Instructions
- In the bowl of a food processor, combine the peas with the goat cheese, olive oil, Parmesan, mint, garlic, lemon zest, lemon juice, and a generous pinch of salt and pepper. Puree until smooth, scraping down the sides of the bowl as you go. If your dip is really thick, then add more olive oil, 1 tablespoon at a time. Adjust the seasoning with more lemon juice, salt, and pepper, as needed. Scrape into a serving bowl.
- Set the dip in the middle of a large board or platter and surround with fresh seasonal vegetables and sliced bread. Tuck fresh green herbs or lemon wedges in between the vegetables for garnish, if desired. Drizzle the vegetables with olive oil and sprinkle with flaky sea salt before serving.
Notes
NOTE: You can absolutely use fresh peas for this recipe! To do so, you will need to blanch and shock them first. Prepare an ice bath. In a medium pot of salted boiling water, blanch 1¾ cups of shelled peas for 30 seconds. Drain well in a fine-mesh sieve and then plunge the sieve into the ice bath. Let chill for 5 minutes. Drain the peas well and pat dry before using.
MAKE AHEAD: The pea dip can be made up to 1 day in advance. Press a piece of plastic wrap directly onto the surface of the dip and refrigerate until ready to serve. This recipe makes 2 generous cups of dip.
Tried this recipe?Let us know how it was!