Great Holiday Dip

Light And Lively Lima Bean Dip

From the January issue of The Herb Campanion www.herbcampanion.com  

This is a tasty way to eat your vegetables. The one change I made in the recipe is rather than a vegetable bouillon cube and two cups water, I combined one cup Wolf Gang Puck’s vegetable broth and one cup water to cook lima beans.

Two 10-ounce packages frozen baby lima beans

1 medium onion, chopped

1 vegetable bouillon 

1 teaspoon grated lemon peel

2 cups water

1 teaspoon dried cumin

1 teaspoon dried oregano

1 teaspoon ground black pepper

2 tablespoons minced fresh dill or 1 teaspoon dried

3 cloves garlic, minced and mashed

3 tablespoons plus 1 teaspoon extra-virgin olive oil

1/4 cup low-fat sour cream

 juice of 1 lemon

1/4 cup minced red bell pepper, for garnish

1 lemon, cut into weddges

In a medium saucepan, simmer beans, onion, bouillon cube, and lemon peel in water until beans are soft, about eight minutes.

Drain: return to pot and mash with a potato masher or pastry blender. Add cumin, oregano, black pepper, garlic, dill, 3 tablespoons olive oil and sour cream, stir to combine. Stir in lemon juice. Add salt to taste. Mound into a serving bowl and cool to room temperature.

To serve, drizzle remaining teaspoon olive oil on top, sprinkle with minced bell pepper and place lemon wedges alongside. Dip keeps for three days covered and chilled.

I found this is best made the day before you want to serve

Make pita chips to serve with dip. Cut pita bread into triangles and toast in oven.

Category: Uncategorized