This easy spring pea dip with dill and lemon is super creamy thanks to the addition of cashew butter! Ready in about 10 minutes without any cooking, this vegan appetizer is fresh, vibrant, and full of spring flavor.
Spring Pea Dip with Dill and Preserved Lemon
Spring observations in the garden yielded this lovely and vibrant recipe. This spring pea dip is a fresh and creamy appetizer made with sweet peas, dill, and preserved lemon. Pair this spring appetizer with your favorite crackers or flatbread or slather it on a toasted bagel for a light breakfast or snack. This dip is vegan, gluten free, and pretty much mandatory for spring gatherings!
Want more spring recipe inspo? View all of my spring recipes here!
Key Ingredients
Fresh or frozen shelled peas (not sugar snap peas) make up the bulk of this vegan pea dip and give it a gorgeous green hue. If you’re using frozen peas, make sure to thaw them first. Fresh dill lends amazing flavor here that complements the sweet peas and tangy lemon. You can use dried dill in a pinch but the flavor won’t be as pronounced. Both fresh lemon and preserved lemon lend brightness and help balance all of the flavors. I added some edible sage flowers to the top of the dip for fun but it’s entirely optional!
How to Make this Pea Dip Extra Creamy
A combination of olive oil and cashew butter makes this pea dip extra creamy! If you’re allergic to cashews or tree nuts, you can use an equal amount of tahini or sunflower seed butter instead. Just make sure the sunflower seed butter is unsweetened. If you want an oil-free version that is still creamy, you can use more cashew butter in place of the olive oil or plain yogurt for a tangier flavor.
Serving and Pairing Suggestions
I usually keep it simple and pair this dip with wholegrain crackers or flatbread. If you prefer a veggie-forward option, you can pair it with carrot sticks or your favorite crudite instead! I think this spring pea dip would be especially delicious slathered on a toasted bagel and topped with some microgreens or sprouts for a super simple vegan breakfast. Or, spread the dip onto some crostini and serve it up for a brunch spread! If you want to make it part of a larger meal for a spring gathering, make sure to also include this vibrant pickled beet salad and this creamy polenta with caramelized leeks and zucchini.
Easy Spring Pea Dip with Dill and Lemon
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Diet: Gluten-Free, Vegan
Description
This easy spring pea dip with dill and lemon is super creamy thanks to the addition of cashew butter! Ready in about 10 minutes without any cooking, this vegan appetizer is fresh, vibrant, and full of spring flavor.
Ingredients
- 1 1/2 cups shelled peas, fresh or frozen
- 1/8 cup fresh dill fronds, plus extra for garnish
- 1/8 cup extra virgin olive oil, plus extra for garnish
- preserved lemon peel from half of a lemon
- 1 teaspoon of the preserving liquid from the lemons, optional
- 3 tablespoons unsweetened cashew butter, or tahini
- 1/2 of a medium lemon, juiced
- sea salt, to taste
Instructions
Add everything to a blender and process until mostly smooth. Taste and add salt if needed.
Serve the dip topped with a drizzle of extra virgin olive oil and fresh dill. You can also top it with edible flowers if you like. I used sage flowers in the photos but basil, mint, or nasturtium flowers would also be lovely!
This dip is best enjoyed at room temperature the day it’s made but you can also keep leftovers in the fridge, covered, for up to 3 or 4 days.
Notes
- If you don’t have access to freshly shelled peas, or don’t want to shell them yourself, feel free to use frozen petite peas. Pop them in boiling water for about 1 minute then drain and allow to cool down before using them in the recipe.
- Preserved lemons are fairly salty so make sure to wait until you blend up the dip before tasting and adding any salt.
- Since preserved lemons are more of a specialized ingredient, you can make the following adjustments if you don’t have any: use the zest of 1 whole lemon, increase the lemon juice to one whole lemon instead of half, and season to taste with salt.
- Dried dill can be used in place of fresh dill in a pinch. You’ll need 1/2 to 3/4 teaspoon total.
- Prep Time: 10 minutes
- Category: Appetizer
[…] Fresh and sweet spring peas give this easy appetizer dip vibrant color and flavor. Cashew butter makes this dip extra creamy while preserved lemon and dill pack in complementary flavors. Head here for this quick and easy recipe. […]