Make Herbal Spreads, Dips and Butters: Light and Lively Lima Bean Dip

| December/January 2007

This lima bean-based dip is a nice change of pace from the usual store-bought refrigerated chip and vegetable dips.

• Two 10-ounce packages frozen baby lima beans
• 1 medium onion, chopped
• 1 vegetable bouillon cube
• 1 teaspoon grated lemon peel
• 2 cups water
• 1 teaspoon dried cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 3 cloves garlic, minced and mashed
• 2 tablespoons minced fresh dill or 1 teaspoon dried
• 3 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1/4 cup low-fat sour cream
• Juice of 1 lemon
• Salt to taste
• 1/4 cup minced red bell pepper, for garnish
• 1 lemon, cut into wedges

1. In a medium saucepan, simmer beans, onion, bouillon cube and lemon peel in water until beans are soft, about 8 minutes. Drain; return to pot and mash with potato masher. Add cumin, oregano, black pepper, garlic, dill, 3 tablespoons olive oil and sour cream, stirring to combine. Stir in lemon juice. Add salt to taste. Mound into a serving bowl and cool to room temperature.

2. To serve, drizzle remaining teaspoon olive oil on top, sprinkle with minced bell pepper and place lemon wedges alongside. Dip keeps for 3 days covered and chilled.

Regular Herb Companion contributor Rose R. Kennedy loves experimenting in her Knoxville, Tenn., kitchen with homegrown herbs.

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