Photo of Spring pea & tofu dip by WW

Spring pea & tofu dip

Total Time
45 min
12 min
3 min
Entertaining a crowd just got a whole lot sweeter with this wonderful dairy-free party dip. Sweet english peas, the embodiment of spring, are blended into a smooth and creamy dish thanks to silken tofu. A tiny bite of comes from the scallions while the cooling mint comes across gently in each bite all brightened by lemon juice and zest. Serve with fresh cut vegetables such as baby carrots, celery stick and beautiful red radishes for a wonderful appetizer platter. Cut your prep time to 15 short minutes and prepare your dip the night before your party to marry flavors overnight in the refrigerator.


Frozen green peas

10 oz, or fresh peas, sweet baby variety

Lite silken tofu

8 oz

Olive oil

1 Tbsp, extra virgin

Lemon zest

1½ tsp

Fresh lemon juice

2 Tbsp

Table salt

1 tsp, or to taste

Black pepper

¼ tsp, coarsely ground, or to taste

Peppermint leaves

½ cup(s), fresh, 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.
  4. Serving size: 1/4 cup