Lori’s Dill-icious Bean Dip

March 24, 2008

Lori’s Dill-icious Bean Dip

Lori Adkison, Tucson CSA

This is a great dip for all of our fresh spring vegetables.
Serve it with thin slices of raw carrot, beet, turnip or
kohlrabi. You can vary the flavors to your taste, adding
more dill or salt and pepper as you desire. If you are in a
hurry, just try adding chopped dill to a store-bought
hummus, for similar results.

About 3 cups cooked lima beans, or any other white bean
4 tablespoons olive oil
1 handful chopped dill
3-5 garlic cloves

Process all ingredients together in a food processor or
blender, adding bean juice as needed to make a smooth
paste. Taste for flavor and season to your taste with salt
and pepper and more dill if desired.

Leave a Reply



+