Green Pea-Chimichurri Dip

Green Pea-Chimichurri Dip

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From: Diabetic Living Magazine

This take on the Argentinian classic is full of bright spring flavor and will be your new go-to dish for parties. Chimichurri is a sauce that is typically served with grilled meats. This version—made with fresh English peas, parsley and tofu—is served as a dip with either toasted baguette slices or vegetable dippers.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1½ cups shelled fresh English peas
  • ½ (12 ounce) package soft silken-style tofu
  • 1 cup packed fresh parsley leaves
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon black pepper
  • Toasted baguette-style French bread slices and/or assorted vegetable dippers

Preparation

  • Prep

  • Ready In

  1. In a medium saucepan cook peas in boiling water 5 minutes or just until tender and bright green; drain. Immediately plunge into a bowl of ice water to cool; drain again.
  2. In a food processor combine peas, tofu, parsley leaves, olive oil, vinegar, garlic, salt, red pepper and black pepper. Cover and process until nearly smooth. Serve dip with baguette slices and/or vegetables.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 133 calories; 4 g fat(1 g sat); 4 g fiber; 19 g carbohydrates; 5 g protein; 49 mcg folate; 0 mg cholesterol; 5 g sugars; 6,168 IU vitamin A; 51 mg vitamin C; 51 mg calcium; 2 mg iron; 260 mg sodium; 397 mg potassium
  • Nutrition Bonus: Vitamin A (123% daily value), Vitamin C (85% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, ½ fat

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