Betty's Italian Style Pea and Parmesan Dip

Betty's Italian Style Pea And Parmesan Dip Recipe

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Betty Bramanis


Sweet peas married with salty parmesan and creamy ricotta cheese to make this dip perfect on it's own, as the base of a bruschetta, on top of a jacket potato or even toss it through pasta for a quick and simple meal. As pea "season" is so short, I use frozen baby peas.


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Makes 4 cups
5 Min
5 Min
Food Processor


  • ·
    3 cups frozen "baby" peas
  • ·
    1 large fresh garlic clove, minced (about 1 tablespoon)
  • ·
    1/3 cup grated fresh parmesan cheese
  • ·
    1/3 cup full fat ricotta cheese
  • ·
    2 tablespoons good quality olive oil
  • ·
    a large pinch of pepper
  • ·
    1 teaspoon good quality olive oil - extra for topping

How to Make Betty's Italian Style Pea and Parmesan Dip


  1. Cook the peas and garlic together by steaming in the microwave. If you don't have a microwave, steam in a steamer above boiling water in a saucepan.
  2. Place the hot peas and garlic in a food processor along with the other ingredients. Process until combined, remove lid, push down the edges and process again.
  3. Pour into a bowl and top with a small drizzle of extra olive oil. Enjoy!

Printable Recipe Card

About Betty's Italian Style Pea and Parmesan Dip

Course/Dish: Dips
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy Healthy

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