Chef Tip: It is best to make and eat this dip on the same day. That way it taste super fresh and keeps that vibrant green colour.
This is the dip of the Summer. I’m a huge crisps and dip fan and so love coming up with a new dip creation! This one is extra special, a twists on the traditional guacamole which uses avocados, and turning it into a dip that celebrates the great British pea, making it that bit more sustainable using local produce as the main ingredient.
Whether you are a fan of guacamole, this pecamole will win you forever!
300g Frozen Peas
2-3 Spring Onions
1 Lime (zest and juice)
10g Coriander (chopped)
100g Crème fraîche
Salt and Pepper
Step by Step Instructions
Step 1 – Cook Peas
Add the peas to boiling water and boil for 4 minutes. Drain and immediately add them to a bowl of ice cold water. Leave them to cool for a couple of minutes and then drain them again.
Step 2 – Prepare & Blitz Dip
Finley chop the spring onion.
Add the peas, chopped spring onion, lime (zest and juice), coriander and crème fraiche to a food processor. Blitz until combined. Season with salt and pepper.
Step 3 – Serve
Add the dip to a serving bowl. Drizzle with olive oil and serve.