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.
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
- 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.