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Pea, Basil, and Feta Dip

Serves 6


    This dip can be whipped up in a flash and goes perfectly with any array of garden-fresh veggies available this time of year. Try experimenting by replacing some or all the basil with different herbs for a different, but equally delicious, flavour profile. Mint, oregano, or cilantro would all be delicious


    Switch up

    Think outside the bowl and utilize this dip as a base for different recipe preparations. For example, use whipped feta as a base for grilled vegetables or potatoes before dolloping with pea and basil sauce. Or simply toss hot pasta with some of the dip for a creamy and herbaceous summer pasta dish.


    Pea, Basil, and Feta Dip


      • 8 oz (225 g) feta cheese
      • 1/4 cup (60 mL) plain Greek yogurt
      • 1/2 cup (125 mL) blanched fresh green peas, plus extra for garnish
      • 1/4 cup (60 mL) raw walnuts
      • 3/4 cup (180 mL) packed basil leaves and tender stems, plus extra for garnish
      • 1 garlic clove, peeled
      • 1 lemon
      • 2 Tbsp (30 mL) extra-virgin olive oil
      • Kosher salt, to tast


      Per serving:

      • calories215
      • protein14 g
      • fat15 g
        • sat. fat7 g
      • carbohydrates 7 g
        • sugars6 g
        • fibre1 g
      • sodium456 mg



      In food processor fitted with steel blade attachment, pulse together feta cheese and yogurt, scraping down bowl as needed, until smooth and creamy. Transfer to large plate, spreading over bottom of plate to cover. Set aside and wipe out food processor.


      To food processor, add peas, walnuts, basil, garlic, zest of half a lemon, juice of whole lemon, and olive oil. Blend, scraping down sides of bowl as needed, until textured but creamy and well combined. Taste and adjust seasoning with salt. Dollop basil mixture over whipped feta, running a knife lightly through mixture to marble the two dips together. Garnish with extra peas and basil leaves, if desired. Serve alongside crackers and vegetables for dipping.



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      Broccoli stems have a great crunchy texture and high nutritional value. It’s a shame they’re often wasted more than they’re used. This recipe uses primarily stems, but you can always add more florets. The vinaigrette is my go-to dressing at home and in the restaurants. It tastes great with almost anything. You’ll have extra dressing and it keeps in the fridge for a couple of weeks. The secret ingredient is nutritional yeast, which my mom introduced me to as a popcorn topping when I was little. It works well as a substitute for grated parmesan in dressings and pesto. Important note: do not confuse nutritional yeast with baking yeast. They are quite different and cannot be interchanged.