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–+ servings
LFHW New Zealand

Green Dip

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Turn leftover salad greens into this bright green dip - it's an delicious way to get in an extra serve of vegetables or two.
Print Recipe
Total Time 15 minutes
Servings: 6
Course: Sauces, Sides, Vegetarian
Ingredients Method

Ingredients
  

  • 2 cups frozen peas, defrosted & drained
  • ½ teaspoon freshly cracked pepper
  • ½ teaspoon salt
  • 2 tablespoons lime or lemon juice
  • 1 tablespoon fresh mint, finely chopped
  • ½ cup crème fraiche
  • ½ chilli, seeds removed & finely chopped
  • 1 clove garlic, finely chopped (or ½ tsp minced garlic)
  • ½ red onion, finely chopped
  • 2 cups leafy greens, rocket and/or baby spinach
  • ½ teaspoon ground cumin

Method
 

  1. Defrost peas by pouring boiling water over them and leaving for several minutes. Drain.
  2. Combine peas, along with the leafy greens, onion, garlic and chilli in a food processor and blitz until finely chopped.
  3. Add crème fraiche and blitz until well combined.
  4. Transfer to a bowl and add remaining ingredients. Mix well. Adjust seasonings to taste.
  5. Serve on toast or on a platter with carrot sticks and crunchy bread snacks.
Tips
  1. Make your own crunchy bread snacks by cutting stale tortillas, wraps, chapatti into even-sized chunks. Heat oven to 180 degrees, sprinkle breads with oil and bake for 3-4 minutes on each side – watching closely so they don’t burn.

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