Preparation time: 10 minutes
You wont be able to stop eating this delicious broad bean and pea dip. It is so delicious!
- 2 cartons Paysan Breton cream cheese -French Sea Salt or French Garlic and Herb
- 100g frozen broad beans, defrosted and slipped out of their skins
- 100g frozen peas
- A handful of flat leaf parsley
- 1tbsp Greek yoghurt
- Salt & pepper
- Olive oil
- Parmesan shavings
1Put the cream cheese, and all but a tablespoonful of the beans and peas with the parsley in a food processor and blitz until combined but not completely smooth. You can add a little yoghurt if you like your dip a little looser. If you don’t have a food processor you can mash the ingredients together with a fork to make a coarser dip which will still be delicious.
2Season to taste, then pour the dip into a bowl, ideally leave it in the fridge for half an hour to firm up. Top with the reserved beans and peas and a little olive oil, a few parsley leaves and some parmesan shavings.
3Serve with flatbreads.