Friday, July 17, 2009


Lima bean spread (recipe in the comments)
Multigrain flatbread
Local feta
Fresh cherry tomatoes
Sauteed baby bell peppers

Hot tea
M and I love dips, but rarely do appetizers. So, occasionally we make a dinner of a dip. Here's a new one we've tried that HAS to be a regular in the rotation. This is amazingly healthy and SO good. This was also a perfect Friday meal - easy to accommodate grocery list making, but also festive to celebrate the weekend. Yippee!

Prep Notes
Difficulty: Super easy
Chopping: Herbs, peppers, feta
Time: 30 minutes
Make ahead: You could make this days in advance or even freeze it.

J: "Dippity-doo!"
M: "This is too good to be lima beans."

1 comment:

J said...

Lima Bean Spread – Eating Well
Makes about 1 ½ cups

1 10-oz package frozen lima beans
7 cloves garlic, crushed and peeled
¼ t crushed red pepper
2 ½ T extra-virgin olive oil
1-2 T water
4 t lemon juice
1 t ground cumin
½ t salt, or to taste
Freshly ground pepper to taste
3 T chopped fresh cilantro
2 T chopped fresh mint
1 T chopped fresh dill

Bring a large saucepan of lightly
salted water to a boil. Add lima beans, garlic and crushed red pepper; cook until the beans are tender, about 10 minutes. Remove from heat and let cool in the liquid.

Drain the beans and garlic. Transfer to a food processor. Add oil, lemon juice, cumin, salt and pepper; process until smooth. Scrape into a bowl, stir in mint, cilantro and dill.