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.

Serves: 4

Preparation time: 10 minutes

You’ll need:

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

Olive oil

Parmesan shavings

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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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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