British Food Fortnight/2

For Day 2 of British Food Fortnight I am posting a quick and easy to prepare Pea, Cream Cheese and Tomato Dip. It makes the most of our classic, freshly-picked fresh peas. It’s wonderful to serve with vegetable sticks or baked low-fat tortilla chips. This recipe would also make a good lunchbox meal for mid-day eating.

 

 

Pea, Cream Cheese and Tomato Dip

Ingredients

200g podded peas
150g extra light soft cheese with garlic and herbs
50g sun-dried tomatoes, finely choppeed
1 tbsp snipped chives (optional)
salt and freshly ground black pepper

Method

1. Cook the peas in a pan of boiling water for about 4-5 minuts until tender. Drain and rinse under cold water.
2. Put the peas, soft cheese and sun-dried tomatoes in a food processor and whizz until you have a thick and creamy mixture. Add the chives if used and salt and pepper to taste.
3. Transfer to a bowl and serve with vegetable sticks or tortilla chips.

SERVES 4
WLS PORTION: 1/3-1/2
Vegetarian

CALORIES: 115
PROTEIN: 8.7g
CARBOHYDRATE: 10.2g
FAT: 4.4g

Image courtesy of British Beans and Peas www.tastesofsummer.co.uk