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    Home » Recipes » Sauces and Dips

    Green Pea Parsley Dip

    Published: Nov 30, 2012 · Last Updated: Nov 19, 2022

    Jump to Recipe

    Brighten up your appetizers with this tasty green pea parsley dip! A great dip recipe for entertaining. Vegetarian.

    Close up of pumpernickel crostini with bright green dip, topped with a sprig of fresh parsley. this recipe

    Some days, I eat lots of salad, go to the gym, and get to sleep at a reasonable hour.

    Other days, I eat an entire batch of parmesan wonton crackers. Annnnnd then a bazillion cookies - because it was my first OFFICIAL Christmas Cookie Batch.

    Green peas and various cheeses in the bowl of a blender.

    On the days after THOSE days, I need something green. Something that resembles food that is healthy. Something liiiiike....green pea parsley dip.

    Pumpernickel slices drizzled with olive oil on a sheet pan.

    It's earthy and fresh, with a whole bunch of flavor. And I spread it on pumpernickel bread. Because pumpernickel + this dip = oh-so-delicious.

    Pumpernickel toast topped with green pea dip, sitting on a dark serving platter.

    Print
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    Close up of a piece of pumpernickel toast topped with bright green dip and a sprig of fresh parsley.

    Green Pea Parsley Dip

    ★★★★★ 5 from 1 reviews
    • Author: Jessie
    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Total Time: 20 minutes
    • Yield: 1 and ½ cups 1x
    • Category: Appetizers
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
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    Description

    Brighten up your appetizers with this tasty green pea parsley dip! A great dip recipe for entertaining. Vegetarian.


    Ingredients

    Scale
    • 1 cup green peas
    • ¼ cup parmesan cheese, shredded, plus extra for garnishing
    • 1 clove garlic, roughly chopped
    • ¼ tsp. lemon juice
    • ¼ cup chevre (goat cheese)
    • salt and pepper to taste
    • 2 Tbsp. fresh parsley, plus extra for garnishing
    • ½ cup extra virgin olive oil (you probably won’t need all of it – add it a bit at a time until you have the right consistency)
    • 5 sandwich-sized pieces of pumpernickel bread (or, a whole loaf of the snack-sized mini loaf stuff)
    • 1 Tbsp. extra virgin olive oil, for drizzling

    Instructions

    1. Pulse peas, parmesan cheese, garlic, lemon juice, chevre, salt, pepper, and parsley in a food processor.
    2. Stream in olive oil about a tablespoon at a time, until dip comes together. (I blended mine into a pretty smooth dip, but you could just lightly pulse the food processor a few times if you want a chunkier spread. If you want a smoother dip, stream in more of the olive oil. Chunkier dip? Only use about half of the olive oil).
    3. Remove dip from food processor and chill until ready to serve.
    4. Cut the pumpernickel slices into thirds, so you have appetizer-sized pieces (this is optional – leave the bread whole if you’d like a bigger canvas for the dip!).
    5. Lay pumpernickel out in a single layer on an ungreased baking sheet. Drizzle lightly with olive oil.
    6. Bake pumpernickel at 350 for 6-8 minutes, until it’s nice and toasty.
    7. Spread dip on top of pumpernickel toasts pieces. Top with extra parmesan and parsley. Enjoy!

    Nutrition

    • Serving Size: 2 Tablespoons
    • Calories: 123
    • Sugar: 0.6 g
    • Sodium: 60.4 mg
    • Fat: 12.4 g
    • Carbohydrates: 1.7 g
    • Protein: 2.3 g
    • Cholesterol: 4.9 mg

    Keywords: appetizer, vegetables

    Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

    Pumpernickel crostini topped with green dip, arranged on a dark sheet pan.

    Love this recipe? Try our roasted red pepper cheese dip next →

    More Sauces and Dip Recipes

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    • Easy Apple Butter - No Refined Sugar (Video)
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    • Easy Whipped Feta Cheese

    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

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    Discussion

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    1. Kyle

      January 11, 2023 at 1:38 pm

      Once again, my old nemesis the pea, but I actually quite liked this dip. The pumpernickel bread really complements the rest of the ingredients.

      ★★★★★

      Reply
      • Team Life As A Strawberry

        January 11, 2023 at 6:21 pm

        We're SO glad to hear you enjoyed this dip despite the peas!

        Reply
    2. Patricia Snyder

      January 04, 2017 at 5:42 pm

      Fun ideas. I am preparing to make the wonton crackers ~ we';l;l see how it goes

      Reply
    3. Jamila

      October 19, 2013 at 2:19 am

      You sound like my type of girl! You and I would defiantly get along. keep blogging, I can't get enough!

      Reply
      • Jessie

        November 07, 2013 at 11:35 am

        Thank you! I'm happy to hear that!

        Reply
    4. clausoptiek.be

      June 07, 2013 at 10:23 am

      Hi, just wanted to say, I liked this blog post. It was inspiring. Keep on posting!

      Reply

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