Comments on: Simple Green Pea Miso Dip

By: Mari

Mari — Sat, 22 Jun 2013 19:50:59 +0000

Wow! This is good! I’ve never had miso before, so did not know what to expect.

I forgot to add the rice vinegar and it was good like that. Can’t wait to add the vinegar the next time I make it.

I love garlic, so added two whole small fresh cloves. Thanks for the great recipe!

By: Mari

Mari — Mon, 10 Jun 2013 17:59:07 +0000

Does anyone know how long silken tofu will last in the fridge? I’m new to this and have never used it before. Wanted to know whether or not I should buy it one package at a time since I am probably not going to eat it every day. Thanks!

By: kally

kally — Sat, 03 Nov 2012 00:56:06 +0000

how soft was the tofu?

By: Annie

Annie — Wed, 02 May 2012 20:22:28 +0000

Is it ok to use brown miso, or would that be too strong? I don’t have mild miso on hand…

By: junglistgirl77

junglistgirl77 — Fri, 23 Mar 2012 06:04:08 +0000

LOVE this. So delicious!
I am a big fan of dips and spreads made with tender-cooked green split peas, and finding this recipe for a dip made with fresh green peas got my synapses firing. As much as I love to experiment with variations on this dip, I have to say that Liz is quite right—cucumbers paired with this recipe make for a perfect combination. Thanks for sharing!

By: Liz Ellis

Liz Ellis — Sun, 01 Jan 2012 14:59:29 +0000

Yeah, I guess it is. But it really tastes NOTHING like guac. I just wanted a lower calorie alternative so I could feel justified in eating more! Hahaha!

By: bonner4582

bonner4582 — Sun, 01 Jan 2012 02:39:31 +0000

So is this like a mock guacamole?

By: brian

brian — Sun, 09 Oct 2011 00:25:57 +0000

Oh, I used frozen peas, thawed to room temp.

By: brian

brian — Sun, 09 Oct 2011 00:25:07 +0000

I made this with fat-free sour cream instead of tofu, leaving out the vinegar (I know, not vegan), fresh ginger, a shallot, soy sauce (didn’t have miso) and a handful of arugula. Ok, I guess the only thing I kept was the peas, but this was the inspiration. Fantastic! The fresh root spices and arugula really made an interesting and tasty combination.

By: Lizellis

Lizellis — Sat, 30 Jul 2011 17:23:57 +0000

When I originally posted this recipe I used cooked peas. However, to combat the summer heat, I tried it with frozen peas and loved it! I also added some raw kale and a little bit of stevia to take the edge off. It was delicious! (I am always trying to sneak leafy greens into my diet).

I like eating this dip with raw zucchini “pasta.”

Enjoy!