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Sweet Pea and Brussels Sprout Dip (raw, vegan, gluten-free, nut-free)

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Both Bob and I loved this dip… spread… dish… recipe.  It can be enjoyed in so many ways.  Bob said that it reminded him of egg salad.  For me, it reminded me of sweet peas and brussels sprouts. lol  I am always the logical one.  But in the end, the general consensus was that it tasted great!

Raw-Sweet-Pea-and-Brussel-Sprout-Dip88I have been craving peas like there is no tomorrow.   So much that I had to investigate why.  Did you know that green peas are a powerhouse of nutrients? These little green emeralds are full of micronutrients, fiber and protein.  Every time my teeth bear down and pierce the skin of those baby peas, I break out in a ninja-super-hero-move.  Ok, maybe not literally but in my mind’s-eye I do and that alone is enough to entertain me. :)   They are rich in fiber, iron and Vitamin C, all of which helps to strengthen the immune system.  Green peas have been found to aid in energy production, nerve function and carbohydrate metabolism.  This is just to name a few reasons why peas are a great thing to “crave”!  With each green-pearl-pea-popping bite, I am going to smile in good health!  I am especially claiming their energy boosting properties, I mean… who doesn’t need that?!

Brussel sprouts came into the picture when I spied a bag of baby brussels sprouts at the store.   Put the word “baby” in front of anything, and I am all over it.  They too are high in fiber and protein.  And lets not forget that they are also loaded with vitamin A, folacin, potassium, calcium.  So, I am going to go out on a limb and say that this recipe is filled with wonderful nutrients.  I mean really, I have only talked about two ingredients and look what has come from that?



Yields 3 cups

  • 2 cups baby brussels sprouts
  • 3 green onions, chopped
  • 3 Tbsp nutritional yeast
  • 1 Tbsp raw apple cider vinegar
  • 2 tsp Tamari
  • 2 tsp fresh lemon juice
  • 1 Tbsp dried dill
  • 3/4 cup raw mayonnaise
  • 1 cup sweat peas


  1. Wash and remove the ends of the brussels sprouts.
  2. Place the brussels sprouts in the food processor, fitted with the “S” blade and process until broken down into small pieces.
  3. Add the chopped green onions, nutritional yeast, apple cider vinegar, Tamari, lemon juice, and dill.  Process till mixed together.  Transfer to a medium-sized bowl.
  4. Add the raw mayonnaise and sweet peas.  Stir to mix well.
  5. Eat right away or place in the fridge overnight to all the ingredients to meld together.
  6. Should last approx. 3-4 days.  After it sits in the fridge overnight, the outside will turn a little in color, just give it a stir and all is good.


One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.


Looking for a yummy way to enjoy this dip… serve it on my

 Raw Buttery Walnut Crostini Flatbread


9 thoughts on “Sweet Pea and Brussels Sprout Dip (raw, vegan, gluten-free, nut-free)

  1. Diana says:

    Delicious. I’ve addapted the recipe to my taste and it turned out magnificent. Was in lack of mayo and replaced it with avocado and the flatbread with red pepper sticks and olives. Yum

  2. Maureen says:

    This was so unusual! I had never eaten fresh peas before and couldn’t wait to make this. Well, fresh peas are almost impossible to find here. I went to Farmer’s markets and several stores, but no luck. Just when I had given up, I found them at Trader Joe’s. There they were, right next to the Brussel Sprouts! Meant to be!!I will not go back to frozen peas again (which was going to be my last resort). I love this recipe and made it again after the first tasting, knowing that it would go fast! It really goes great with your Spicy Fiesta Corn Dip recipe, which I make way too often! ;o)

    Thanks again and again!!!

    • amie-sue says:

      lol Maureen… well thank you for trusting in … in the fact that you even tried the recipe and the end result being you loved it. That is so wonderful. :) Fresh peas are so vibrant in flavor. Just make sure to chew chew chew. :) Thank you so much for sharing all this with me. That is so wonderful. Have a happy day Maureen. amie sue

  3. Linda says:

    This is one of my favorite! Great for lunch box. Many thanks :)

  4. Jo Ann Miller says:

    I’ve never been a fan of Brussel Sprouts, but this looked so good that I thought I would give it a try and see if I might find a way to add these little gems into my diet. OMG – this is so amazing. I couldn’t stop eating it. The combination of flavors are incredible. I don’t even know I am eating Brussel Sprouts. Thanks for all your wonderful recipes.

    • amie-sue says:

      That just tickled me Jo Ann… funny how our taste buds can do that to us, isn’t it? I am thrilled that you are enjoying this recipe… embrace those brussels sprout taste buds! Blessings and thank you for sharing, what a hoot. amie sue

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