2 cartons Paysan Breton Cream Cheese, French Sea Salt or French Garlic and Herb
100g frozen broad beans, defrosted and slipped out of their skins
100g frozen peas
A handful of flat leaf parsley
1 tbsp Greek yoghurt
Salt & pepper
Put the cream cheese, and all but a tablespoonful of the beans and peas with the parsley in a food processor and blitz until combined but not completely smooth. You can add a little yoghurt if you like your dip a little looser. If you don’t have a food processor you can mash the ingredients together with a fork to make a coarser dip which will still be delicious.
Season to taste, then pour the dip into a bowl, ideally leave it in the fridge for half an hour to firm up. Top with the reserved beans and peas and a little olive oil, a few parsley leaves and some parmesan shavings. Serve with flat breads