One-Pot Green Split Pea and Roasted Garlic Dip

Name: One-Pot Green Split Pea and Roasted Garlic Dip
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Cuisine: Nordic
Ingredients: 1½ cups (300 g) green split peas, rinsed and drained, rinsed; 4 cups (950 ml) vegetable broth or chicken broth; 1 whole garlic bulb, unpeeled, top cut off, halved horizontally; 1 whole (150 g) yellow onion, medium, finely diced; 3 tablespoons (45 ml) olive oil, extra-virgin; 3 sprigs fresh thyme sprigs, leaves picked from stems, lightly chopped; to taste sea salt; to taste freshly ground black pepper; 1 tablespoon (15 ml) fresh lemon juice (optional); ¼ cup (60 ml) heavy cream or crème fraîche, cold (optional)

From the MyKitchenBank Kitchen

A silky, Nordic-inspired dip made by simmering split peas until tender, then blending with sweet roasted garlic, caramelized onions, and fresh thyme. This dip has the depth of roasted flavors with a light, elegant finish—perfect with crusty bread, crackers, or crudités. Ready in under an hour with minimal hands-on time.

Prep: 10 min
Cook: 45 min
Total: 55 min
Makes: About 2 cups dip (serves 8 as an appetizer)

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Steps

Before you start

Rinse split peas thoroughly under cold water
Preheat oven to 400°F (200°C) before you begin—you'll roast garlic while peas simmer
Have a blender or immersion blender ready

1
Roast the garlicOven 400°F / 205°C
- Preheat oven to 400°F (200°C).
- Brush the halved garlic bulb with 1 tablespoon of the olive oil, place cut-side down on a baking sheet, and roast for 30–35 minutes, until the cloves are soft, golden, and caramelized.
- The garlic should be sweet and spreadable.
- Set aside to cool slightly.
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Ready when: Garlic cloves are soft, golden, and easily spreadable
Tip: Roast the garlic while the peas simmer—this saves time and builds rich flavor.
2
Sauté onion
- While the garlic roasts, heat the remaining 2 tablespoons of olive oil in a medium saucepan (3-quart/3 L) over medium heat.
- Add the diced onion and cook, stirring occasionally, for 8–10 minutes, until golden and very soft.
- The onion should be translucent and lightly caramelized at the edges.
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Ready when: Onion is golden, translucent, and soft at the edges
Tip: Don't rush this step—caramelized onion adds sweet depth that makes the dip special.
3
Simmer the split peas
- Add the rinsed split peas and vegetable broth to the saucepan with the onion.
- Bring to a boil over high heat, then reduce heat to medium-low and simmer gently, uncovered, for 25–30 minutes, stirring occasionally.
- The peas should break down and become very tender, and the liquid will reduce slightly.
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Ready when: Peas are very soft and mostly broken down; liquid is slightly reduced
Tip: Stir occasionally to prevent sticking on the bottom. If peas look too thick toward the end, add a splash of broth.
4
Squeeze roasted garlic into pot
- Once the peas are tender and the garlic is roasted, squeeze the cooled roasted garlic cloves directly from their skins into the saucepan.
- They should come out easily.
- Add the fresh thyme leaves.
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Tip: Let the roasted garlic cool for just a few minutes so you don't burn your fingers. The cloves slip out easily once cooled.
5
Blend the dip
- Using an immersion blender, blend the mixture in the pot for 1–2 minutes until completely smooth and creamy, scraping down the sides as needed.
- For an extra-silky texture, work in batches using a regular blender, then pour the blended dip back into the pot.
- The dip should be thick but spreadable.
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Ready when: Dip is completely smooth and creamy with no visible pea pieces
Tip: If using a regular blender, let the mixture cool for 5 minutes before blending to avoid overflow. Blend in small batches.
6
Season and finish
- Taste the dip and season generously with sea salt and freshly ground black pepper.
- Stir in the fresh lemon juice if using, which brightens the earthy pea flavor.
- For a richer, creamier texture, fold in the cold heavy cream or crème fraîche if desired.
- The dip should taste well-balanced—sweet from caramelized onion and roasted garlic, herbaceous from thyme, and bright from lemon.
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Ready when: Flavors are well-balanced and seasoning tastes right
Tip: Taste as you season—this dip can take more salt than you might expect. Add lemon juice slowly; a little goes a long way.

Good to know

Tips

For a dip with more texture, blend only 75% of the mixture and fold in the rest by hand—this creates a lovely rustic consistency.
Roasting the garlic is essential; raw or sautéed garlic will be too sharp and bitter. The slow roast turns it sweet and caramel-like.
Serve warm or at room temperature with crusty bread, toasted pita chips, and fresh crudités (cucumber, bell pepper, celery). A drizzle of truffle oil or a sprinkle of smoked paprika on top makes it restaurant-worthy.
This dip freezes beautifully and is perfect for make-ahead entertaining. Make it up to 2 days in advance and simply reheat gently before serving.

Make ahead

Prepare the dip up to 2 days ahead and store in an airtight container in the refrigerator. Gently warm it in a saucepan over low heat, stirring often, before serving. You can also freeze it for up to 2 months; thaw overnight in the fridge and reheat gently.

Storage & reheating

Room temperature: 2 hours (covered). Refrigerator: up to 4 days in an airtight container. Freezer: up to 2 months in a freezer-safe container. To reheat: Warm gently in a small saucepan over low heat, stirring often, adding a splash of broth or cream if it has thickened. Or microwave in 30-second intervals, stirring between each, until warm throughout.

Substitutions

fresh thyme sprigs → 1 teaspoon dried thyme or 2 tablespoons fresh rosemary (chopped). Dried thyme is more concentrated; reduce to 1 teaspoon. Rosemary gives a bolder, more Mediterranean flavor.
vegetable broth or chicken broth → chicken broth or a mix of broth and water. Chicken broth adds a richer, savory depth. Use equal parts broth and water if you only have one type.
heavy cream or crème fraîche, cold → Greek yogurt, sour cream, or crème fraîche (same amount). Greek yogurt adds tang; sour cream adds richness and tang. Crème fraîche is the closest in flavor. Omit if you prefer a lighter dip.
fresh lemon juice → white wine vinegar or sherry vinegar (½ tablespoon). Vinegar adds brightness differently—use half the amount. Or add a pinch of Dijon mustard for subtle tang.