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.
Click here for the main article, Make Herbal Spreads, Dips and Butters .