Greek Dill Pea Dip….or “Mockamole” as my friend, Vira, likes to call it! This stuff like like a delicious smooth creamy dip that is VERY green in color! It is so fresh and light and perfect on a hot day.
Ingredients
My sisterinlaw, Julie, found this recipe and made it for a summer family pool party 2 years ago and everyone instantly fell in love with it. It’s a Weight Watchers recipe – 2 points for 1/4 cup!
Green and Creamy
As you take your first bite, you think “is this guacamole?” and you still arent sure as you are eating it those first 3 seconds…..then you taste the dill and the peas. It is so surprisingly good. And the greek yogurt is a super low-fat way to get some great protein and slim it down (instead of sour cream).
Once you make this for an occasion, people will be ASKING you to make it again. I am only sorry I didnt catch an action shot of someone dipping their chip or carrot stick into it!
Greek Dill Pea Dip
Ingredients
- 1 cup frozen green peas
- 1 cup canned chickpeas, rinsed and drained
- 1/2 cup plain fat-free yogurt, Greek-variety recommended
- 1 medium scallion(s), chopped
- 1/2 cup dill, fresh
- 2 tsp fresh lemon juice
- 2 tsp olive oil, extra-virgin
- 1 medium garlic clove(s), or more to taste
- 1/2 tsp ground cumin, or more to taste
- 1/4 tsp table salt, or more to taste
Instructions
Bring 1 cup of water to a boil in a small saucepan. Add green peas and return to a boil; simmer until tender, about 3 minutes. Drain, rinse under cold water and drain again.
Place peas and remaining ingredients in a food processor or blender; process until smooth.
Serve dip immediately or cover and refrigerate up to 2 days.
A Sliver Of Each 
I could not stop eating this when Laura put it out…ate it with fresh vegetables and just inhaled almost an entire bowl, it is so good and refreshing.