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Pea Shoot Green Dip

Yield: Serves 4

Time: 20 minutes


  • 1 cup frozen peas, thawed (microwave frozen peas for 30-40 seconds to thaw)
  • ½ cup pea shoot microgreens (from ¼ Fieldhouse grow tray)
  • 2 Tbsp mint leaves, roughly chopped
  • 1 Tbsp greek yogurt
  • 1 1/2 tbsp lemon juice (about 1 lemon)
  • 1 tsp salt
  • 1 tsp pepper
  • 3 Tbsp extra-virgin olive oil
  • ¼ cup crumbled feta cheese
  • ½ tsp aleppo pepper or red pepper flakes
  • Crackers, for serving


  1. Place thawed peas, microgreens, mint, greek yogurt, lemon juice, salt and pepper in a food processor fitted with a steel blade. Blend until almost smooth, about 1-2 minutes. With the food processor still running, slowly add in the olive oil. Taste and adjust by adding more salt or lemon, if needed.
  2. Transfer to a serving dish and top with red pepper flakes, another drizzle of oil, and more microgreens to garnish. Serve with crackers of choice for dipping.

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