Ready in: 20 minutes
3 cups frozen peas
2-3 Tbsp sliced almonds
100g feta cheese
2 Tbsp cream cheese
1 Tbsp mint, chopped
2 tsp lemon juice
Zest of ½ lemon
75g cherry tomatoes
Extra-virgin olive oil
A selection of your favourite sides (e.g. carrot sticks, pita crisps, corn chips)
Bring a pot of salted water to the boil. Cook peas in pot of salted water for about 2 minutes, then drain and refresh under cold water. Drain again.
Heat a small fry-pan on medium heat, toast almonds in dry pan for 2-3 minutes until golden. Keep an eye on them so they don’t burn.
Add ¾ of the peas to food processor with all remaining dip ingredients (except almonds) and whizz until combined or use a potato masher to keep it a little chunky. Stir through remaining peas. Slice tomatoes in half.
Season well, drizzle with extra-virgin olive oil and sprinkle with toasted almonds and tomatoes.
Serve dip with your favourite sides.