Quick Charred Sugar Snap and Wasabi Cream Dip
A vibrant, umami-rich dip with a subtle heat kick. Sugar snap peas are charred until blistered and sweet, then blended with wasabi-spiked Greek yogurt and topped with toasted sesame seeds. Ready in under 15 minutes, it's perfect for entertaining or a quick snack with vegetables, crackers, or rice cakes.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Makes
- About 1⅓ cups (320 ml) dip, serves 4 as an appetizer
Steps
Before you start
- Have all ingredients measured and ready
- If using fresh wasabi root, prepare it just before blending (it loses potency quickly)
- Have a bowl of ice water nearby if you want to cool the charred peas faster
Toast the sesame seeds
- Place sesame seeds in a small dry skillet over medium heat.
- Toast, stirring occasionally, for 2 to 3 minutes until fragrant and lightly golden.
- Transfer to a small plate and set aside.
- Clean or wipe the pan.
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Ready when: Seeds are fragrant and light golden brown
Tip: Don't walk away—sesame seeds burn quickly. Stir constantly to prevent scorching.
Char the sugar snap peas
- Heat a large skillet or cast-iron pan over medium-high heat until very hot (about 2 minutes).
- Add olive oil and tilt to coat.
- Add sugar snap peas in a single layer, spreading them out so they make direct contact with the hot pan.
- Sprinkle with kosher salt.
- Do not stir for the first 2 to 3 minutes—let them develop dark charred spots on one side.
- Then toss and cook another 2 to 3 minutes, stirring occasionally, until about half the pods are blistered and blackened.
- Transfer to a cutting board to cool for 1 minute.
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Ready when: Peas are blistered and have dark charred patches; slightly softened when squeezed gently
Tip: Resist the urge to stir immediately—a resting period on high heat builds color and sweetness. Don't overcook or they'll become mushy.
Blend the dip base
- Add the cooled charred peas, Greek yogurt, wasabi paste, lime juice, and soy sauce to a blender or food processor.
- Blend on medium speed for 45 seconds to 1 minute until smooth and creamy.
- Taste and add a pinch more salt or wasabi if needed.
- Pour into a serving bowl.
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Ready when: Dip is smooth, bright green, and uniform in texture
Tip: Don't overblend or the dip will become too thin; 1 minute is usually plenty. If it's too thick, thin with a tablespoon of water or extra yogurt.
Finish and serve
- Top the dip with toasted sesame seeds, a small pinch of fleur de sel, and optional sliced scallion and torn nori pieces.
- Serve immediately with vegetable crudités, rice crackers, or crispy wonton chips.
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Tip: Add nori and scallion just before serving so they stay crisp and the scallion flavor doesn't dull.
Good to know
Tips
- For an extra savory kick, drizzle a tiny amount of toasted sesame oil on top just before serving.
- If you can't find fresh wasabi and don't want to use the paste, you can skip it entirely and lean into the soy-umami angle for a different but equally delicious dip.
- The dip gets slightly paler as it sits; a squeeze of lime juice and a fresh sesame seed garnish will brighten it again if serving a few hours later.
- For a lower-fat version, use non-fat or 2% Greek yogurt, though the dip will be less creamy and rich.
Make ahead
Dip can be blended up to 4 hours ahead and stored in the refrigerator, covered. Toast sesame seeds up to 1 day ahead and store in an airtight container. Char the peas no more than 2 hours ahead—they're best served fresh, though they can be reheated gently in a pan before blending if chilled.
Storage & reheating
Store in an airtight container in the refrigerator for up to 3 days. The yogurt base keeps well, though the charred flavor fades slightly over time. Freeze for up to 1 month (thaw in the fridge and re-whisk to restore creaminess). Sesame seed topping is best added fresh before serving.
Substitutions
- wasabi paste (or freshly grated wasabi root) → Sriracha or a dab of fresh horseradish mixed with a pinch of heat. Wasabi is sharp and floral; sriracha is sweeter and more savory. Use ½ to ¾ tsp sriracha for a similar level of heat and color.
- Greek yogurt, full-fat, plain → Sour cream or crème fraîche. Sour cream is tangier and slightly thinner; use the same amount. Crème fraîche is richer and will make the dip slightly heavier.
- sesame seeds (white or mixed black and white) → Toasted pine nuts, crushed pistachio, or furikake seasoning. Nuts add texture and richness. Furikake adds nori, sesame, and umami in one sprinkle.
- sugar snap peas, fresh → English peas, snap peas, or even fresh fava beans (blanched first). All create a bright, green, slightly sweet dip. Fava beans need blanching and peeling first. Regular snap peas are less tender and may need to char longer.
