Pea and basil dip with ricotta

Pea and basil dip with ricotta

Total: 20 Min. | Active: 20 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / person: 149 kcal
, Fat: 10 g
, Carbohydrate: 8 g
, Protein: 6 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To blanch the peas

200 g frozen peas
water, boiling


1 organic lemon, use the grated zest and 2 tbsp of juice
1 ½ bunches basil, roughly chopped
2 tbsp olive oil
125 g ricotta
¾ tsp chilli flakes
1 ¼ tsp salt
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How it's done

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To blanch the peas

Blanch the peas in boiling water for approx. 2 mins., refresh in ice-cold water, drain, set aside 1 tbsp.


Puree the peas with the lemon zest, lemon juice, basil and oil. Stir in the ricotta, season and plate up. Garnish with the reserved peas and basil.

Good to know
Serve with: Tortilla chips and banana chips for dipping.

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