Let’s combat those holiday sweets with some green goodness, shall we? This is one of our favorite entertaining recipes because it’s simple, healthy, and delicious. No joke: everyone we’ve served it to raves about it. Even people who are self-avowed haters of the main ingredients love it. And it’s hard for them even to guess what the main ingredients are. Turns out peas and cilantro combined with a bit of salse verde is pure magic as a dip. (That’s three ingredients, sans salt.) Serve it with chips or crackers, and your guests will park themselves in front of the bowl.
Credit for this one goes to my sister’s mother-in-law (or, my brother-in-law’s mother?). Either way, Laury lives in Alaska and is an all-around dynamite person. On the trip to Alaska where I caught my first fish, she served us this pea dip, and we were hooked. This is our own take on her recipe; we’ve added some quantities that you can adjust based on your own tastebuds.
This recipe absolutely one of our go-tos for entertaining, along with this roasted tomato almond dip. It also works for a wide variety of diets: vegetarian, vegan, gluten-free and dairy-free. We’ve held onto it for too long not to share! Let us know in the comments below if you fell for the verde dip too.
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- 1 large bunch cilantro (about 3 cups packed leaves and stems)
- 1 pound frozen peas
- 1 cup mild salsa verde
- 3/4 teaspoon kosher salt
- Thaw the peas. Combine all ingredients in a food processor and process to combine; scrape the bowl and process again until smooth. Taste and adjust flavors as necessary, adding additional cilantro and salsa to your liking.
About the Authors
Cookbook Author and writer
Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.
Cookbook Author and photographer
Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.