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Pea and artichoke dip with pickled onions

Creamy pea and artichoke dip, bright with lemon zest.
Tangy pickled onions on top bring a sweet, punchy bite.
Warm, herby, and perfect with anything you scoop.

snack ⏱ 20 min 160 kcal / portion 20.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Pea and artichoke dip with pickled onions
v3 · rb0e705f985 20260727Z1751 1 piece red onion ¼ tsp salt green chilli to taste 🍳 heat cider vinegar with water, sugar and salt until sugar dissolves ⏱ 1 h add red onion to vinegar mixture and leave to pickle up to 3 days 🔪 pulse peas, artichoke hearts, parsley, basil, lemon zest, Greek yoghurt, olive oil, salt and black pepper until coarse spoon the pea and artichoke dip into a large shallow bowl 🍽 drizzle over some olive oil 🍽 top the dip with half the pickled onions add the remaining pickled onions to the serving and add sliced green chilli if desired Pea Artichoke Dip 🎉 120 ml cider vinegar 3 tbsp water 2½ tsp sugar 300 g frozen pea 200 g artichoke heart 10 g parsley 10 g basil leaf 1 tsp lemon zest 60 g greek yoghurt 3 tbsp olive oil black pepper to taste cider vinegar, water, sugar wait minutes half remaining green chilli
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Preparation steps

  1. heat cider vinegar with water, sugar and salt until sugar dissolves
  2. add red onion to vinegar mixture and leave to pickle for at least 1 hour up to 3 days
  3. pulse peas, artichoke hearts, parsley, basil, lemon zest, Greek yoghurt, olive oil, salt and black pepper until coarse
  4. spoon the pea and artichoke dip into a large shallow bowl
  5. drizzle over some olive oil
  6. top the dip with half the pickled onions
  7. add the remaining pickled onions to the serving and add sliced green chilli if desired

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