This dip is a great way to get picky kids to gobble up their veggies. Use crunchy carrot sticks for dipping and you’ll get a two-fer on the healthy food intake.
Course Condiments
Servings 2 cups
Calories 416kcal
Author Megan


  • 1 cup shelled peas
  • 1 poblano pepper
  • 2 avocados
  • 1 tomato diced
  • 1 lime
  • 1 clove garlic diced
  • Salt


  • Set a pot of water to boil and cook the peas until they are easily mashed with a fork. Drain, rinse with cold water, and set aside.
  • Meanwhile, broil the poblano pepper until blistered, flipping over once. Remove the pepper to a plastic bag and seal - this will release steam and help loosen the skin from the pepper.
  • Peel the avocado and scoop the flesh into a medium bowl. Mash with a fork until it is the consistency you desire. Halve the lime and squeeze out the juice over the avocado. Mash the peas and add them to the avocado.
  • Remove the blackened skin from the pepper, remove the seeds, and dice. Add the pepper, tomato, and garlic to the bowl. Add salt to taste and serve.


Calories: 416kcal | Carbohydrates: 37g | Protein: 9g | Fat: 30g | Saturated Fat: 4g | Sodium: 23mg | Potassium: 1436mg | Fiber: 20g | Sugar: 9g | Vitamin A: 1580IU | Vitamin C: 115.6mg | Calcium: 65mg | Iron: 2.7mg