Baby and toddler recipes
🟢 Ricotta, pea and mint dip
A smooth, fresh green dip made with peas, ricotta and a little mint. Great for spoon feeding or dipping soft veg sticks, and full of protein and calcium.
Makes about 6 tbsp
Ingredients
Method
- Cook the peas in boiling water for 3 to 4 minutes until soft, then drain.
- Blend the peas with the ricotta, mint and lemon until smooth.
- Taste and add a splash of water if it is too thick.
- Steam the carrot batons for 8 to 10 minutes until very soft.
- Serve the dip with the soft carrot for dunking.
Serving it to your baby
At 6 months, offer the dip on a preloaded spoon and soft steamed carrot batons big enough to hold. From 9 months, spread it on toast fingers or stir through pasta.
For the rest of the family
Season the adult portion with black pepper and a pinch of salt and serve with crackers and raw veg.
Storing and reheating
Keep in the fridge in a covered pot for up to 2 days. Freeze in small portions for up to 1 month; stir well after defrosting.
Weaning with OBubba
Plan meals and log what your baby loved.
OBubba keeps a record of every food your baby has tried and spots the allergens for you, so you always know what is next. Free to download.
Questions parents ask
Can babies eat ricotta?
Yes. Pasteurised ricotta is a soft, mild cheese that is lower in salt than many others and fine from 6 months.
Are peas a choking risk?
Whole peas can be a choking risk for young babies, so mash or blend them. From about 9 months, squashed peas are good pincer grip practice.
OBubba gives general information based on UK guidance. It is not medical advice and does not diagnose anything. Every baby is different. If your baby has a known allergy, severe eczema or a medical condition, speak to your doctor or health visitor before starting solids. Learn baby first aid, and in an emergency call your local emergency number (999 in the UK).