Pea and leek dip is a classic appetizer or snack that is perfect for any occasion. It is a creamy, flavorful dip that can be served with a variety of dippers, such as crackers, vegetables, or bread. It is also relatively easy to make, and can be prepared in advance, making it a great option for parties or potlucks.In addition, pea and leek dip is a versatile dish that can be customized to suit your taste preferences. For example, you can add different herbs or spices, or you can even use different types of cheese. Also, pea and leek dip can be made ahead of time and stored in the refrigerator for up to three days.
Let's cook with our recipes!
SWEET PEA DIP
"This creamy dip on crunchy bread is super satisfying."
Provided by Michael Symon : Food Network
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Add the peas to a large pot of well-salted boiling water. (Make sure there is way more water than peas and enough salt for it to taste like the ocean.) Boil the peas for about 30 seconds. Remove the peas to an ice bath.
- In a food processor, combine the ricotta, lemon zest, parmesan and mint. Drain the peas and add them to the food processor. Pulse just until the mixture comes together; you want to keep a little texture and not make it totally smooth. Season with salt.
- Spoon the mixture into a serving bowl, crack some pepper over the top and drizzle with the olive oil. Serve the pea dip with grilled bread.
TEXAN BLACK-EYED PEA DIP
I had gotten this recipe from a friend several years ago but have made it my own since then. I love it because it is so easy to adjust this recipe to get a milder or hotter flavor. Serve with tortilla chips.
Provided by Dreidel
Time P1DT20m
Yield 10
Number Of Ingredients 10
Steps:
- Combine picante sauce, black-eyed peas, hominy, white onion, cilantro, green onion, chile peppers, cumin, garlic powder, salt, and pepper in a large mixing bowl. Mix until well combined. Cover and chill for 24 hours.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 16.2 g, Fat 0.8 g, Fiber 3.1 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 646 mg, Sugar 3 g
PEA DIP
This is a fresh, zingy dip which is bursting with flavour and a wonderful sense of vitality. I like it with warm pitta bread or melba toast, but it would be good with just about anything. I have even used it to dress pasta, which was rather yummy. All quantities given are approximate - feel free to vary them according to taste.
Provided by Syrinx
Categories Lunch/Snacks
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Whizz peas (lightly cooked, if you prefer), lime juice, chilli, spring onion and mint together in the food processor (or use a hand blender) until they form a pâté. The texture can be smooth or coarse, as you wish.
- Season to taste with salt and pepper, then serve very cold.
Nutrition Facts : Calories 64.1, Fat 0.3, SaturatedFat 0.1, Sodium 82.5, Carbohydrate 12.1, Fiber 3.4, Sugar 4.7, Protein 4.1
LEEK AND PEA DIP
Make and share this Leek and Pea Dip recipe from Food.com.
Provided by ImPat
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan on medium and add the leek and garlic, stir, cook stirring occasionally, for 6-7 minutes or until the leek is soft.
- Add the peas and stock to the pan and cover and cook over a low heat for 5 minutes or until the peas are just tender and set aside to cool for 10 minutes.
- Put the leek mixture and chickpeas in a small food processor or use a handheld blender and blend until almost smooth (leave a little chunky).
- Transfer to a small serving bowl and add the mint and lemon juice and season with pepper and stir to combine.
- Top with mint to serve and accompany the dip with the asparagus, carrot, cucumber and celery sticks.
- NOTE - to blanch the asparagus, first fill a large bowl with iced water and set aside and then bring a large saucepan of water to the boil and add the asparagus and cook for 1 minute and then drain well and transfer to the iced water and set aside for 3 to 4 minutes or until well chilled and drain.
Nutrition Facts : Calories 94.1, Fat 1.2, SaturatedFat 0.2, Cholesterol 0.3, Sodium 83.5, Carbohydrate 17.4, Fiber 4.9, Sugar 5.1, Protein 5.3
BUTTERED PEAS & LEEKS
A simple side for your roast dinner, which counts towards your five-a-day
Provided by Good Food team
Categories Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Gently soften the leeks in butter and oil in your largest pan for 15-20 mins until almost meltingly soft. You can soften the leeks up to a day ahead, then just reheat in the pan before continuing the recipe. Stir in the stock, bring to a simmer and cook, stirring occasionally, for 5 mins. Stir in the peas and spring onions for 3-5 mins more until the peas are defrosted and cooked through, then season and serve.
Nutrition Facts : Calories 107 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.17 milligram of sodium
LEEK DIP
A mild, creamy dip that puts beloved leeks in the spotlight. Serve with buttery, round crackers. It's always a big hit at parties!
Provided by Anita
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 2h10m
Yield 20
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together the leeks, cream cheese, creamy salad dressing, vinegar, sugar, bacon bits, salt and pepper. Refrigerate 2 to 3 hours, until well chilled.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 3 g, Cholesterol 22.3 mg, Fat 8.9 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 3.5 g, Sodium 397.8 mg, Sugar 2.4 g
PEA DIP WITH PARMESAN
With dips there is always something new, because if you substitute "thick purée" for "dip," the options are limitless.
Provided by Mark Bittman
Categories quick, appetizer
Time 10m
Yield At least 8 servings
Number Of Ingredients 9
Steps:
- Put peas in a pan with just enough stock or water to come half way up their height. Cook for about 3 minutes, or until peas are bright green and tender. Put all but 1 cup of peas in a food processor or blender, and add just enough cooking liquid to start purée. When purée is relatively smooth, transfer it to a bowl and stir in remaining cup of peas.
- Add pine nuts, cheese, garlic, mint and olive oil. Sprinkle with salt and pepper; taste and adjust seasoning, then thin with more liquid if necessary. Serve or refrigerate.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 252 milligrams, Sugar 4 grams
Tips:
- Choose fresh, high-quality ingredients. Fresh peas and leeks will give your dip the best flavor.
- Don't overcook the leeks. They should be softened but still have a little bit of crunch.
- Use a good quality Parmesan cheese. It will add a lot of flavor to the dip.
- Don't be afraid to experiment with different herbs and spices. A little bit of garlic powder, onion powder, or paprika can really enhance the flavor of the dip.
- Serve the dip immediately or store it in the refrigerator for later. It will keep for up to 3 days.
Conclusion:
Pea and leek dip is a delicious and versatile appetizer or snack. It's easy to make and can be tailored to your own taste preferences. Whether you like it chunky or smooth, thick or thin, there's a pea and leek dip recipe out there for you. So next time you're looking for a quick and easy appetizer, give pea and leek dip a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love