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Pea Guacamole

Pea Guacamole

Jennette McCurdy

Pea Guacamole


  1. • 1 bag (12 oz) Birds Eye Steamfresh Sweet Peas, cooked according to package directions and cooled slightly
    • 4 ounces 1/3-less fat cream cheese, softened
    • 1/4 cup light sour cream
    • 1 clove garlic
    • 1 tablespoon lime juice
    • 1 medium tomato, diced
    • 1/4 cup chopped onion
    • Hot pepper sauce


1. In the bowl of a food processor, combine cooked peas, cream cheese, sour cream, garlic, and lime juice; mix until smooth.
2. Spoon into a bowl; stir in onion and tomato. Season to taste with hot pepper sauce and salt.
3. Cover and refrigerate dip for 2 hours before serving.

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