Broad Bean and Cream Cheese Dip Recipe

10 minutes


Broad bean and cream cheese dip

  • 200g of broad beans, fresh or frozen
  • 200g of cream cheese
  • 2 tbsp of mascarpone
  • 2 tbsp of chives, finely chopped
  • Parmesan shavings, or Berkswell cheese shavings
  • freshly ground black pepper
  • extra virgin olive oil
  • Peter's Yard crispbread bites


To begin, blanch the broad beans in salted water, then rinse under cold water. Once cold, remove the skins
Lightly crush half of the broad beans, keeping the others whole for garnish
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
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