Sweet Pea, Lemon and Parmesan Dip

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  • 4 cups frozen sweet peas, defrosted
  • 3/4 cup ricotta cheese
  • 1 cup shredded Parmigiano-Reggiano cheese
  • Zest of 2 lemons, divided
  • 3 tablespoons fresh lemon juice
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped fresh mint
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons toasted pine nuts, roughly chopped
  • Baguette, sliced and toasted
  • Crackers


  1. In a food processor, process until smooth the defrosted sweet peas, ricotta, Parmigiano-Reggiano, zest of 1 lemon, lemon juice, 2 tablespoons of extra-virgin olive oil, mint, garlic, kosher salt and black pepper.
  2. If mixture is too thick, add 1 tablespoon olive oil at a time and process until smooth.
  3. Transfer dip to a bowl. Sprinkle with toasted pine nuts and additional lemon zest.
  4. Serve with toasted baguette slices or crackers.