Ginger-Miso Sweet Pea Spread

As a dairy-free alternative to creamy dips, the recipe here calls for pureeing sweet peas with scallions, ginger and jalapeno, then seasoning the mix with yellow miso. Serve the spread with different kinds of crackers and breads or sugar snap peas and celery for dipping.

Slideshow:  More Party Dips and Spreads

  • Total Time:
  • Servings: Makes 2 1/2 cups

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  • 1/4 cup canola oil
  • 2 scallions, thinly sliced
  • 1 tablespoon finely grated fresh ginger
  • 1 jalapeño, seeded and minced
  • 1 pound frozen baby peas (3 cups), thawed
  • 3 tablespoons yellow miso

How to make this recipe

  1. In a large skillet, heat the oil. Add the scallions, ginger and jalapeño and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the peas and cook, stirring occasionally, until tender, about 3 minutes.
  2. Transfer the pea mixture to a food processor and let cool slightly. Add the miso and 1/4 cup of water and puree until smooth. Spoon the spread into a bowl.

Make Ahead

The spread can be refrigerated for up to 3 days.


One serving 188 cal, 15 gm carb, 12 gm fat, .9 gm sat fat, 6 gm protein, 5 gm fiber.

Serve With

Rice crackers or flatbreads.

Suggested Pairing

Bright cava: NV Cristalino Brut.

Contributed By Photo © David Malosh Published December 2010

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