Pea, mint & chilli dip

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• Laura

  11 May 2012

  Laura rated this recipe

  

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• Karen

  03 August 2012

  Karen rated and commented on this recipe

  

  Made this for friends for a BBQ , slipped with the chillie so was a little powerful, so quick thinking (sent husband to supermarket for some double cream) perfect dip!!!!! So found this dip quite sharpe, with cream perfect!!!!

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• fairystoryteller

  21 January 2013

  fairystoryteller rated and commented on this recipe

  

  We didn't like this at all. An unpleasant texture - sort of watery but with little lumpy bits even though I whizzed it up in my very efficient mini blender. It had a bitter flavour. Ended up throwing most of it away.

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Ingredients

• 400g frozen peas , defrosted
• 100g fat-free natural yogurt
• juice 1 lemon
• 1 tsp ground cumin
• small handful mint leaves
• 1 small red chilli , chopped
• 4 wholemeal pitta breads
• 500g carrots , cut into batons

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Vegetarian, Low-fat, Super healthy

Ingredients

• 400g frozen peas , defrosted
• 100g fat-free natural yogurt
• juice 1 lemon
• 1 tsp ground cumin
• small handful mint leaves
• 1 small red chilli , chopped
• 4 wholemeal pitta breads
• 500g carrots , cut into batons

PER SERVING

278 kcalories, protein 15g, carbohydrate 47g, fat 3 g, saturated fat 1g, fibre 12g, sugar 16g, salt 0.8 g

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