This beautiful broad bean and cream cheese dip recipe by Regula Ysewijn makes a great party snack – with vibrant broad beans and chives pairing perfectly with the creamy base. Serve with shavings of Parmesan or Berkswell for a tangy, umami finish.
Ingredients: 200g of broad beans, fresh or frozen
200g of cream cheese
2 tbsp of mascarpone
2 tbsp of chives, finely chopped
Parmesan shavings, or Berkswell cheese shavings
freshly ground black pepper
extra virgin olive oil
Peter’s Yard crispbread bites
To begin, blanch the broad beans in salted water, then rinse under cold water. Once cold, remove the skins
Lightly crush half of the broad beans, keeping the others whole for garnish
Combine the cream cheese and mascarpone in a bowl and stir until creamy. Stir through the chopped chives and crushed broad beans along with 2 turns of the pepper mill, then transfer to a serving bowl
Dress the podded beans with a drizzle of olive oil and scatter them over the cream cheese mixture. Top with shavings of Parmesan or Berkswell cheese and finish off with a drizzle of olive oil and black pepper. Serve with crispbreads.