Cream cheese, broad bean and pea dip
This indulgent Paysan Breton cream cheese dip with frozen broad beans and peas could not be easier to make.
Just add crispbreads or crudités and you have a delicious snack or even a fabulous starter to a celebration meal.
Preparation time: 10 minutes
2 cartons Paysan Breton cream cheese – French Sea Salt or French Garlic and Herb
100g frozen broad beans, defrosted and slipped out of their skins
100g frozen peas
A handful of flatleaf parsley
1tbsp Greek yoghurt
Salt & pepper
What to do:
Put the cream cheese, and all but a tablespoonful of the beans and peas with the parsley in a food processor and blitz until combined but not completely smooth. You can add a little yoghurt if you like your dip a little looser.
If you don’t have a food processor you can mash the ingredients together with a fork to make a coarser dip which will still be delicious.
Season to taste, then pour the dip into a bowl, ideally leave it in the fridge for half an hour to firm up. Top with the reserved beans and peas and a little olive oil, a few parsley leaves and some parmesan shavings.
Serve with Peter’s Yard flatbreads or your choice of crudités.
Recipe Courtesy of Paysan Breton
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