Meera Sodha’s Wasabi Pea Dip

Name: Meera Sodha’s Wasabi Pea Dip
Total time: 10 min
Yield: 1 c.
Ingredients: 1 3/4 cups shelled fresh English peas, cooked (see If Using Fresh Peas) or frozen sweet peas, thawed; 3 oz. cream cheese, at room temperature; 2 tbsp. canola oil; 2 1/2 tsp. wasabi paste, plus more if desired; Kosher salt; Rice crackers, chips, or crudités, for serving

The four-time cookbook author shares her recipe for turning fresh peas into a flavor-packed dip.

By Trish Clasen MarsanicoPublished: Mar 24, 2026

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Yields:

1 c.

Total Time:

10 mins

Cal/Serv:

160

After tasting a version of this dip at Marks and Spencers, a British grocery store, Meera Sodha fell in love. She was such a fan that her husband once bought a jar and left it on her pillow in a grand romantic gesture. (The dip then leaked all over their bedsheets—but worth it!)

Sadly, the grocery store stopped selling this dip many years ago. The good news? Sodha figured out how to create her own version so she could control her destiny and always have some ready to snack on. “This recipe is perfect for sticking chips and other vegetables in,” she says. You can use frozen peas, but spring really is the time to embrace fresh.

“I love peas for their freshness, Kermit the Frog pop of green color, and sweetness. In my Wasabi Pea Dip, sweet peas are the hero, dialing down the potency of the wasabi and blending into a silky, delicious dip that can be eaten with things like crudités, crackers, and chips.” —Meera Sodha

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Ingredients

1 3/4 cups shelled fresh English peas, cooked (see If Using Fresh Peas) or frozen sweet peas, thawed
3 oz. cream cheese, at room temperature
2 Tbsp. canola oil
2 1/2 tsp. wasabi paste, plus more if desired
Kosher salt
Rice crackers, chips, or crudités, for serving

Directions

1. Step 1Place peas in blender along with cream cheese, oil, wasabi paste, and 1/4 teaspoon salt. Blend until smooth, then taste and add more wasabi if you wish. Blend again, then serve with rice crackers, chips, or crudités.
If Using Fresh Peas
1. Step 1Shell peas by pinching off the stem end of the pod, pulling the string down the side. Working over a colander, open the pod like a book and run your finger along the inside to pop out the peas.
2. Step 2Rinse the peas under cold water to clean.
3. Step 3Bring a pot of water to a boil and fill a bowl with ice water. Add enough salt to the boiling water so the water tastes salty (1/4 cup for every 2 quarts water). Working in batches, add peas (about 2 cups at a time), and gently boil until very tender, 5 to 7 minutes.)
4. Step 4Using a spider or a slotted spoon, immediately transfer the peas to the prepared ice bath (this stops the cooking and preserves the color) until cool, about 2 minutes; drain.

NUTRITIONAL INFORMATION (per 1/4-cup serving): About 160 calories, 12 g fat (4 g saturated), 17 mg cholesterol, 332 mg sodium, 10 g carbohydrates, 3 g fiber, 3.5 g sugar (0.5 g added sugar), 4 g protein

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