Spring Pea and Feta Dip

This light, savory, tangy, spring dip recipe is as easy as defrosting a bag of peas – literally. Perfect for a sunny day and a glass of wine, this pea and feta dip is the no-cook, spring recipe you don’t want to miss.

You know what I don’t have a lot of lately? Time. I know I’m not the only one. It seems that by Friday all of us are bedraggled and dreaming of sleeping past 8 AM. And I don’t even have small human likenesses of myself running around demanding to be fed and otherwise cared for!

So if you’re in the same boat and the idea of cooking anything right now makes you want to crawl into the ball pit at Chuck-E-Cheese, never to return* then I have a good one for you today.

Spring Pea and Feta Dip – It’s so good.

Why is it so good? Well most importantly it’s very tasty. It’s the sort of thing where a bowl is sitting in front of you, and then suddenly it’s not, having been mowed down by greedy pita chip wielding hands from all directions.

But the real beauty of this springy green dip is that it involves nearly no effort, beyond defrosting a bag of frozen peas.

Picture it – you come home from a hard, stressful, annoying, overwhelming, or just plain bad day at work. You pull a bag of frozen peas out and toss them on the counter as you pass the fridge on the way to your room. Change into something comfortable, begin to unwind. Pour a glass of wine, furthering the process. Pet the cats, talk to the kids, sort through the mail, or just stare vacantly into space for a few minutes. Then toss those peas into a food processor or blender with fresh mint, lemon juice, a big spoonful of yogurt, some salt and pepper, and a few chunks of salty feta cheese.

Tear open a bag of pita chips (or break out the carrot sticks) and drag them straight through that minty green, salty, savory, lemony dip. Repeat until your shoulders begin to settle away from your ears and the world seems beautifully manageable again.

Sounds nice, right?

How to make spring pea and feta dip

Honestly, this is another one of those “recipes that aren’t really recipes” situations. Defrost the peas, chuck the ingredients in something meant to process food – you know it’s probably got ninja or bullet or chop in the name. Buzz it up, taste it and add more salt or pepper if necessary, and scoop into a bowl placed strategically near a variety of dippable options.

Other ways to use spring pea and feta dip

If you’re so over dips and chips with a chilled glass of rosé (as if those people really exist) then how about one of these handy and quick recipe ideas?

• Stir a few big spoonfuls into hot pasta – crumble more feta on top, or if you want to get real dreamy, dollop some creamy ricotta over the whole thing and garnish with lemon zest.
• Give your mashed potatoes the spring pea and feta treatment – it’s not like you never pushed your peas into your mashed potatoes as a kid. Same thing – only better.
• Slather this on toasted ciabatta (or something else delicious and carby). Then shingle on all the roasted turkey breast, crispy bacon, and sliced tomato you can muster. Sandwich of my DREAMS.

So if you’re strapped for time like I find myself most days, or even if you’ve got all the time in the world but you just love easy, no-cook, incredibly delicious recipes that celebrate everything that’s great about the spring – give this a go.

And if you’re looking for other quick spring recipes check these out:

• Spring Asparagus and Ham Frittata
• Lightened up Broccoli Cheddar Soup
• Asparagus Mushroom Ginger Stir Fry
• Lemon Yogurt Cheesecake Parfaits

Happy Friday!

*This is purely for hyperbolic, comedic effect. The ball pit is a gross and terrifying place – and I recommend you steer clear.

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