The snack edit 685

Pea, Mint and Yogurt Dip with Cucumber and Carrot

Make pea, mint and yogurt dip with cucumber and carrot, from the first ingredient to the finished dish.

1 serving · 9 ingredients · 3 steps

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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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