Pea Guacamole Dip Recipe: Guacamole That Stays Green!

Pea Guacamole Dip Recipe {Keeper of the Home}

By Andrea Green, Contributing Writer

The first time I made this pea guacamole dip recipe, I served it to my family without telling them what the secret ingredient was.

They could taste the avocado. They could taste the tomatoes. They could taste the cilantro.

NO ONE detected the peas!

On my honor. This guacamole tastes like the real deal.

So why add peas to guacamole? They certainly aren’t a traditional ingredient.

The benefit to adding peas to guacamole is it will keep the guacamole looking bright and green overnight.

Think of the possibilities!

You can now include guacamole in a picnic lunch and not worry about it browning before it is time to serve it.

Or, make pea guacamole dip the night before to add to brown bag lunches the next day. It makes for a tasty dip for carrots and red peppers.

Preparing your peas

Now, this recipe calls for peas that are blanched. If you have never blanched peas before, it is quite simple. Boil the peas for 3 to 5 minutes, or until they turn bright green. Then, drain them and immediately plunge them into ice water.

You’ll see here how I sink a strainer into the ice water making it easy to drain the peas.

Pea Guacamole Dip Recipe {Keeper of the Home}

The second trick to this pea guacamole dip recipe is to run the peas and avocado through the food processor longer than you may think is necessary. The pea skins are hard to get smooth. Keep testing it until you get close to smooth.

It isn’t necessary to get it completely smooth. Once you add the other ingredients, it gets chunky anyway.

Pea Guacamole Dip Recipe
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Ingredients
  1. 1 cup frozen peas
  2. 2 avocados
  3. 1 ripe tomato, chopped
  4. 1/4 cup red onion, chopped
  5. 2 tablespoons lime juice
  6. sea salt to taste
  7. chopped cilantro to taste
  8. optional: 1 small jalapeno, finely diced
Instructions
  1. Add peas to boiling water and boil 3 to 5 minutes, or until bright green.
  2. Drain peas and immediately plunge them into a bowl of ice water.
  3. Add the avocados and peas to the work bowl of a food processor and run until relatively smooth.
  4. Stir in tomato, red onion, lime juice and jalapeno if using.
  5. Taste and add salt to taste.
Keeper of the Home http://www.keeperofthehome.org/wp/
Your guacamole is ready to serve. It is perfect on Mexican Meatloaf with Guacamole Frosting or Lime Baked Tortilla Chips.

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About Andrea

Andrea has been married for 21 years and is the mom to two teenage daughters. On her site The Greenbacks Gal she finds Organic Deals, Green Steals and shares her Whole Food Meals.

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Comments

  1. I really dislike peas so I hope they are undetectable. I love Guacamole but not when it’s brown. I will have to give this a try.. Another tip is to just put the pit in it, it will stay green longer too.

  2. Great idea! I make guacamole often so I’ll have to try this next time :-)

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