Pea and Wensleydale Dip

Pea and Wensleydale Dip

As anyone who reads this blog regularly will know – I’m a HUGE fan of dips. I could eat them day after day for lunch, and often do. I’ve already made a yummy Storecupboard Pea and Lemon Dip which is similar, but this one’s supercharged with tahini, garlic and, of course, Wensleydale cheese.

The cheese adds a creaminess and a tang and a substance to this dip, making it pretty filling, and lovely on the side of a salad, or as a dunk for crisps, or as a spread for a sandwich.


Pea and Wensleydale Dip
(serves 2)

2 handfuls peas
1 handful crumbled Wensleydale cheese
1 clove garlic
splash olive oil
2 teaspoons tahini
salt and pepper


1. Whizz everything up in the food processor!

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