06/06/2026
✨ Pea & Mint Dip + Crostini (approx. 1 bowl)
Fresh, creamy, vivid green – perfect for summer evenings, brunch or as a quick snack. ✨
INGREDIENTS
For the dip
– 250 g peas (frozen, defrosted or briefly blanched)
– 1 handful fresh mint (leaves)
– 1–2 tbsp lemon juice
– 2–3 tbsp olive oil
– 1 small garlic clove (optional)
– Salt, pepper
– Optional for extra creaminess: 2–3 tbsp yoghurt or 1–2 tbsp cream cheese
For the crostini
– 1 baguette or ciabatta
– Olive oil
– Optional: salt flakes
Preparation
Prepare the peas:
Briefly blanch the frozen peas in boiling water for 2–3 minutes, drain and rinse under cold water. (This keeps the colour beautifully vibrant.)
Blend the dip (hand blender):
Place the peas, mint, lemon juice, olive oil (+ optional garlic & yoghurt/cream cheese) into a tall container.
Blend with your ritter hand blender until the dip is perfectly smooth and creamy. Season with salt & pepper. If the dip is too thick, add 1–2 tbsp water or a little more olive oil and blend briefly again.
Slice the crostini (food slicer):
Use your ritter food slicer to cut perfectly even slices (thin for extra crunch, a little thicker for more bite).
Toast:
Toast the bread in the ritter merido 5 toaster until golden brown.
Serve:
Transfer the dip to a bowl, drizzle with olive oil, add a grind of pepper (and optional salt flakes). Serve with the crostini – done. ✨
