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This beautiful broad bean and cream cheese dip recipe by Regula Ysewijn makes a great party snack – with vibrant broad beans and chives pairing perfectly with the creamy base. Serve with shavings of Parmesan or Berkswell for a tangy, umami finish.
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To begin, blanch the broad beans in salted water, then rinse under cold water. Once cold, remove the skins
2
Lightly crush half of the broad beans, keeping the others whole for garnish
3
Combine the cream cheese and mascarpone in a bowl and stir until creamy. Stir through the chopped chives and crushed broad beans along with 2 turns of the pepper mill, then transfer to a serving bowl
4
Dress the podded beans with a drizzle of olive oil and scatter them over the cream cheese mixture. Top with shavings of Parmesan or Berkswell cheese and finish off with a drizzle of olive oil and black pepper. Serve with crispbreads
Food photographer, graphic designer and author of Pride and Pudding (Murdoch 2016).
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Broad bean and cream cheese dip
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