This refreshing dip goes really well with tortilla chips, but for a lower-fat snack, serve with raw vegetables.
Serves: 4-6
Cooking time:10 mins


  • 500g (1lb) frozen peas
  • 125g carton natural yogurt
  • 2-3tbsp chopped fresh mint
  • 2tbsp olive oil
  • Juice of half a lemon
  • Salt and freshly ground black pepper

To serve:

  • Tortilla chips
  • Cherry tomatoes
  • Carrot sticks
  • Baby sweetcorn


  1. Bring a pan of water to the boil and cook the peas for about 3-5 mins, or until they are just tender. Drain them, rinse under cold water to cool them quickly then drain them again.
  2. Tip the peas into the bowl of a blender or food processor and add the yogurt, mint, olive oil and lemon juice. Whizz until smooth and then season to taste.
  3. Spoon the mixture into a suitable container to transport it to the picnic, for example, a plastic food box with a tight-fitting lid. The dip can be stored in the fridge for up to 3 days. Stir it well before serving with the tortilla chips and vegetables for dipping.

Cook’s tip: If you want to save having to wash and peel the carrots, you can buy packets of ready-prepared carrot sticks.Per serving: 119 calories; 6g fat. Not suitable for freezing.Recipes and food stylist: Sue McMahon. Photos: Simon Pask.

Nutritional information per portion

fat 6.0g calories 119(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.