Re: Lima Bean Dip

On Mar 6, 5:15 pm, zxcvbob <zxcv...@xxxxxxxxxxx> wrote:
I've seen slight variations on this recipe (below) all over the place.
Either used alone like hummus, or layered with a Greek yogurt and
cucumber mix then sprinkled with diced tomato and bacon bits and/or
grated cheese.  (Some go to ridiculous extremes with fat-free
everything, but I would use rather use whole milk cheese and just not
use much of it)

Has anyone tried something like this?  It looks intriguing.  I think the
garlic cloves could be peeled and used whole.

If I add dehydrated onions and dehydrated bell peppers to plain lowfat
yogurt (and salt and squeeze the cukes so they don't water it down),
will that absorb enough moisture to skip draining it thru cheesecloth to
thicken?

Bob

Lima Bean Mash

2  cups   frozen baby lima beans
2  garlic cloves, chopped
1/4 tsp   salt
1  Tbsp   olive oil
1/2 tsp   lemon zest
2  tsp    fresh lemon juice

Combine lima beans, garlic, kosher salt, and 1 cup water in a medium
saucepan. Bring to a boil over medium heat. Cover, reduce heat to low,
and cook 15 minutes. Remove from heat, and let cool 15 minutes. Drain,
reserving 1/4 cup liquid.

Process lima bean mixture, reserved liquid, olive oil, and remaining
ingredients in a food processor 30 seconds or until smooth. Cover and
chill 30 minutes to 1 hour. Store in an airtight container up to 3 days.

I made an almost identical dip with cannelini beans, and it was
delicious. You can skip chopping the garlic as long as you make sure
the food processor has pureed it sufficiently.

Not as sure about the yogurt. Maybe just try it on the drier side and
you can always add moisture to it. Easier that trying to remove it, I
would think.

Kris

I would be wary of a dry dip with the yogurt though
.

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