Photo of Spring Pea and Tofu Dip by WW

Spring Pea and Tofu Dip

1 - 2
PersonalPoints™ per serving
Total Time
45 min
12 min
3 min
Silken tofu provides creaminess for this dairy-free dip. We used scallions and mint but dill, tarragon or basil are just as tasty.


Frozen green peas

10 oz, or fresh peas, sweet baby variety

Lite silken tofu

8 oz

Olive oil

1 tbsp(s)

Lemon zest

1½ tsp(s)

Fresh lemon juice

2 tbsp(s)

Table salt

1 tsp(s), or to taste

Black pepper

¼ tsp(s), coarsely ground, or to taste

Fresh mint leaves

½ cup(s), firmly packed

Uncooked scallion(s)

½ cup(s), chopped


  1. Bring a medium saucepan half full of water to a boil; add peas. Return to a boil; boil 1 minute to soften skins. Drain and rinse under cold water; drain again.
  2. Put peas into the bowl of a food processor; add tofu, oil, lemon zest, lemon juice, salt and pepper. Process until mixture is smooth. Add mint and scallions; pulse until finely chopped.
  3. Scrape mixture into a bowl and refrigerate at least 30 minutes for flavors to blend (or cover and refrigerate up to 2 days). Garnish with additional sliced scallions or mint, if desired.


Serving size: 1/4 c