Broad bean dip with vegetable crudites

Broad bean dip with vegetable crudites

Category: Starter/snack, Snack/side dish | Serves: 2-3 portions

Prep time: 20 minutes | Cooking time: 5 minutes


225g (8oz) frozen broad beans

40g (1 1/2 oz) low-fat soft cheese (5% fat)

1 tablespoon reduced-calorie mayonnaise

2 teaspoons finely chopped fresh mint leaves

1/2 teaspoons finely grated lemon zest

Freshly ground black pepper, to taste

Selection of crudites (such as pepper, carrot and cucumber sticks, radishes, cherry tomatoes and baby sweetcorn

  1. Cook broad beans in a pan of boiling water for about 5 minutes or until tender. Drain well, refresh in cold water and drain again; repeat refreshing process once. Slip each bean out of its grey skin; discard skins.
  2. Mash beans in a bowl, taking care to retain a little texture. Stir in rest of ingredients, mixing well.
  3. Spoon broad bean dip into a serving bowl. Serve immediately with a selection of vegetable crudites.


  • Fresh (podded) broad beans can be substituted for the frozen broad beans - simply cook them as above in a pan of boiling water until tender.

Cook's tips

  • Slipping the beans out of their skins leaves the really tender part of the bean to use in this recipe.

Nutritional information

Broad Bean Dip with Veg