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  • Writer's pictureLo-go-cook

Minty Pea and Ricotta Dip

Updated: Jun 2, 2020

The perfect celebration of spring in a bowl.

Minty Pea and Ricotta Dip

Prep time: 10 minutes. Cook time: 5 minutes. Yields: 8 servings.


  • 2 cups fresh (boiled and drained) or thawed frozen peas

  • 1/2 cup fresh mint leaves

  • Scant 1/2 cup of parmesan cheese

  • 1/4 cup of extra virgin olive oil

  • 1 clove garlic finely grated

  • Zest of 1 lemon

  • Juice of half a lemon

  • 1 tbsp of kosher salt

  • 1 tsp of freshly ground pepper

  • 2 cups of ricotta


Combine all but 1 cup of ricotta in a blender or food processor and blend until you have a nice texture. I like to see some peas in the dip. Pour into bowl and swirl in the remaing cup of ricotta. Garnish with lemon zest and mint leaves.


  • If you have young and tender, fresh sugar snap peas, snap off the ends (being sure to pull off the fibrous strings), then they can be boiled whole in the pod and blended right in!

  • If you don't like mint, try tarragon, basil or dill.

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