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  • Green Pea Dip with Pita Chips
  • Green Pea Dip with Pita Chips
  • Green Pea Dip with Pita Chips
  • Green Pea Dip with Pita Chips
  • Green Pea Dip with Pita Chips
  • Green Pea Dip with Pita Chips

Green Pea Dip with Pita Chips

Food | July 19, 2017 | Nik Manojlovich
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Fresh flavours are the hallmark of this GREEN PEA DIP. Serve it with our pita chips and get your next party started off right.

This simple combination of easy-to-prepare dip and quick-to-make pita chips won’t take you more than ten minutes to pull together.

Here’s why I make this trendy combination of chips and dip so often:

1) FRESH GREEN PEAS – These lovely legumes pack their usual fresh and distinctive flavour, and they offer up a bright, colourful look when we process them.

2) LEMON – Lemon is the perfect balance with the peas and cheese; if there’s one ingredient you may consider adding more of, let it be this.

3) ASIAGO CHEESE – I’ve made the dip trying a number of different cheeses but Asiago is best of all. I love how easy it is to grate and it mixes nicely with the other ingredients as you process it.

4) PITA CHIPS – Seasoning and crisping up pita bread to go with our dip is surprisingly easy. Feel free to adjust the seasoning using other dried herbs, garlic and onion powder, and unexpected spices like curry, cumin and cinnamon.

Fresh and flavourful, this GREEN PEA DIP is a wonderful addition to your next cocktail party or get-together.



Ingredients & Amounts

  • For the dip:
  • 3 cups of fresh green peas
  • 1 clove of garlic
  • ¼ cup of Asiago cheese, grated
  • juice of half a lemon
  • ¼ cup of olive oil
  • salt and pepper to taste
  • For the pita chips:
  • 6 medium-sized pita breads
  • 1 teaspoon of dried oregano
  • 1 teaspoon of paprika
  • a pinch of salt
  • oil to brush


  1. For the pita chips: Preheat the oven to 400°F. Cut pitas in half, then into smaller wedges. Pull the top and bottom of each wedge apart. Place them onto a parchment-lined baking sheet and brush with olive oil. Mix oregano, paprika and salt together and sprinkle on top of pita wedges. Transfer to oven and bake for 5 minutes, watching closely that they don’t burn. Cool.
  2. For the dip: Place peas into a medium-sized saucepan. Add a pinch of salt and bring to a boil. As soon as the water boils, strain the peas and transfer them to a bowl of iced water to cool. Strain the peas and transfer them to a food processor. Add remaining ingredients and process until blended but still somewhat chunky. Transfer to a service bowl and serve with pita chips.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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