This creamy green pea dip is smooth, vibrant, and full of fresh flavour. Peas, avocado, yoghurt, and basil are blended until creamy, then topped with feta, pine nuts, pomegranate, and herbs. Serve with crostini or warm pita for an easy crowd-pleaser.
If you need a new star appetizer this holiday (and football!) season, look no further. This vibrant pea dip will unapologetically become your new go-to appetizer. It’s quick to make, endlessly satisfying, and the kind of dish that disappears fast at any gathering. If you love a good avocado dip, think of this as its well-traveled cousin—brighter, zippier, and irresistibly creamy.
A blend of avocado, yoghurt, basil, and garlic gives it a bold, fresh flavour, while the toppings (pomegranate, herbs, pine nuts, and feta) add gorgeous colour and crunch. These pesto-inspired vibes never fail to impress. People always swoon over this dip, and it’s consistently the first thing to vanish. Ideal for game day, holiday parties, or whenever you need a guaranteed show-stopping appetizer.
Ingredients You’ll Need
You only need a handful of simple, flavour-packed ingredients to make this vibrant pea dip:
- Peas: Frozen peas work perfectly—just blanch them briefly before blending.
- Plain Yoghurt: I use a thick, high-protein 0% yoghurt (like Chobani). Full-fat or low-fat also works, as long as it’s nice and thick.
- Avocado: One ripe avocado adds creaminess and richness.
- Basil: Fresh basil brings a bright, herbaceous flavour. No basil? Try coriander (cilantro), mint, or parsley instead.
- Lemon: Fresh lemon juice adds brightness and tang. Lime also works well.
- Garlic: Two large cloves for a bold, savoury kick.
- Pomegranate: Adds juicy pops of sweetness on top.
- Feta Cheese: A firm, salty block of feta is perfect for crumbling over the finished dip.
- Pine Nuts: Lightly toasted for extra nuttiness and crunch.
- Herbs: A sprinkle of finely chopped parsley for a fresh finishing touch.
The full ingredient list and measurements can be found in the recipe card below.
How to Make Pea Dip
You can make this dip in either a food processor or a high-powered blender. If using a blender, blend on a lower setting to keep a little texture.
Blanch the peas: Bring a small pot of water to a boil. Add the frozen peas and cook for 1–2 minutes until bright green. Drain and rinse under cold water to stop the cooking.
Add to the food processor: Place the blanched peas into the food processor along with the avocado, yoghurt, basil, garlic, lemon juice, salt, and pepper.
Blend: Blend for about 30 seconds, or until smooth and creamy. Scrape down the sides to ensure everything is well incorporated. Taste and adjust seasoning as needed.
Transfer: Spoon the dip into a bowl and use the back of a spoon to gently smooth the surface.
Garnish: Top with toasted pine nuts, crumbled feta, pomegranate seeds, and chopped herbs. Finish with a drizzle of olive oil and a crack of black pepper. Serve with toasted crostini and enjoy!
Variations
- Higher Protein: Swap the yoghurt for cottage cheese to boost the protein content while keeping the dip creamy.
- Dairy-Free: Replace the yoghurt with an extra avocado for a rich, ultra-creamy dairy-free option.
- Make It Spicy: Add a deseeded jalapeño to the mix, or sprinkle in cayenne pepper, chilli powder, red pepper flakes, or a dash of your favourite chilli sauce.
- Try Other Herbs: Mix in fresh herbs like parsley, cilantro, or chives for a different flavour profile.
Recipe FAQ
Yes! It keeps well for up to 3 days in an airtight container in the fridge. Give it a quick stir before serving.
Absolutely! Just blanch them briefly, the same as you would with frozen peas.
It’s delicious with crostini, crackers, pita chips, veggie sticks, or spread into sandwiches and wraps.
If it’s too thick, mix in a few extra tablespoons of yoghurt. If it’s too thin, add more peas or avocado and blend again.
More Dip Recipes
If you try this green pea dip recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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Green Pea Dip
- Total Time: 7 minutes
- Yield: Serves 12 1x
Description
This creamy green pea dip is the ultimate party starter—smooth, vibrant, and full of crunch. Blended with avocado, yogurt, and basil, then topped with feta, pine nuts, pomegranate, and herbs. Serve with crostini or warm pita for an easy crowd-pleaser.
Ingredients
- 2 cups (300g) frozen peas, blanched
- ¾ cup plain Greek yoghurt
- 1 avocado, pitted
- 1 cup fresh basil leaves
- 2–3 garlic cloves
- Juice of 1 lemon
- 1 teaspoon salt
- A few grinds of black pepper
Toppings:
- 2 tablespoons toasted pine nuts
- ¼ cup crumbled feta
- ¼ cup pomegranate seeds
- 2 tablespoons chopped herbs (parsley or basil)
Instructions
- Bring a small pot of water to a boil. Add the frozen peas and cook for 1–2 minutes until bright green. Drain and rinse under cold water to stop the cooking.
- Place the blanched peas into the food processor along with the avocado, yoghurt, basil, garlic, lemon juice, salt, and pepper.
- Blend for about 30 seconds, or until smooth and creamy. Scrape down the sides to ensure everything is well incorporated. Taste and adjust seasoning as needed.
- Spoon the dip into a bowl and use the back of a spoon to gently smooth the surface.
- Top with toasted pine nuts, crumbled feta, pomegranate seeds, and chopped herbs. Finish with a drizzle of olive oil and a crack of black pepper. Serve with toasted crostini and enjoy!
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Appetizer
- Method: Blend
- Cuisine: American
Nutrition
- Serving Size: 1/12 recipe
- Calories: 55
- Sugar: 1.8g
- Fat: 2.9g
- Saturated Fat: 0.4g
- Carbohydrates: 3.4g
- Fiber: 1.8g
- Protein: 2.9g
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