Cheryl Frances Hoad’s Special Pea Dip

As a composer, when I'm thinking about starting pieces, I (sometimes) like to follow recipes. However, once I've got going, that completely goes out the window. My favourite composer lunches usually consist of last night's leftovers microwaved and put into a wrap. But sometimes I push the boat out, and make 'Hoad's Special Pea Dip'. It is excellent with vegetable crudities, or in a wrap with lots of salad. Here is the basic recipe - there are myriad variations, so feel free to use your creativity and add various spices...the possibilities are limitless!

1) defrost some peas (a decent cereal bowl-full)

2) in a bigger bowl, add some chopped red onion, some garlic powder, salt, pepper, some plain yoghurt of your choice (full fat Greek if you are going REALLY crazy: I usually use fat free plain yoghurt and add a drizzle of olive oil) and maybe some paprika.

3) Blitz it!

Granted, it may not be the most attractive looking dish you've ever made, but it really is remarkably tasty, if you're into that sort of thing...


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