Snack

Pea, Mint and Yogurt Dip with Cucumber and Carrot

Name: Pea, Mint and Yogurt Dip with Cucumber and Carrot
Prep time: 8 min
Total time: 8 min
Yield: 1 serving
Ingredients: 120 g Frozen peas; A small handful of leaves Fresh mint; A squeeze Lemon juice; 1 clove, about 3 g Garlic; 1 tsp (4 g) Olive oil; 50 g Greek yogurt, 0% fat; 100 g Cucumber; 60 g Carrot; To taste Salt

Frozen peas blended with mint, lemon, garlic and a little oil, with yogurt stirred through. No beans, no nuts, no sesame, and 13 g of protein for 198 kcal.

Calories: 198kcal
Protein: 13g
Fat: 5g
Carbs: 23g

Per serving, makes 1. 8 minutes of work. Published 8 September 2026.

Allergens

Milk

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Pea, Mint and Yogurt Dip with Cucumber and Carrot, plated and ready to serve. — The finished recipe. Pea, Mint and Yogurt Dip with Cucumber and Carrot

Ingredients 1 to 6 for pea, mint and yogurt dip with cucumber and carrot arranged separately on a dark worktop. — Ingredients 1 to 6. 120 g Frozen peas. A small handful of leaves Fresh mint. A squeeze Lemon juice. 1 clove, about 3 g Garlic (Half a clove if raw garlic is not your thing.). 1 tsp (4 g) Olive oil. 50 g Greek yogurt, 0% fat

Ingredients 7 to 9 for pea, mint and yogurt dip with cucumber and carrot arranged separately on a dark worktop. — Ingredients 7 to 9. 100 g Cucumber. 60 g Carrot. To taste Salt

Pea, Mint and Yogurt Dip with Cucumber and Carrot, preparation step 1: Boil the peas for two minutes, drain and cool them under the cold tap so they stay bright. — Step 1. Boil the peas for two minutes, drain and cool them under the cold tap so they stay bright.

Pea, Mint and Yogurt Dip with Cucumber and Carrot, preparation step 2: Blend with the garlic, mint, lemon, oil and salt until nearly smooth. — Step 2. Blend with the garlic, mint, lemon, oil and salt until nearly smooth.

The finished pea, mint and yogurt dip with cucumber and carrot. — Step 3. Stir the yogurt through, then cut the cucumber and carrot into batons and eat.

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Ingredients

Frozen peas120 g
Fresh mintA small handful of leaves
Lemon juiceA squeeze
Garlic1 clove, about 3 g
Half a clove if raw garlic is not your thing.
Olive oil1 tsp (4 g)
Greek yogurt, 0% fat50 g
Cucumber100 g
Carrot60 g
SaltTo taste

Method

Boil the peas for two minutes, drain and cool them under the cold tap so they stay bright.
Blend with the garlic, mint, lemon, oil and salt until nearly smooth.
Stir the yogurt through, then cut the cucumber and carrot into batons and eat.

Worth knowing

Cooked briefly and cooled fast, the peas stay green. Overcooked they go khaki and the dip looks it.
Peas carry 5.5 g of protein per 100 g, more than most vegetables, so the dip has 13 g of protein without a bean in it.

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.