Lemony Lima Dip

Lemony Lima Dip Recipe
Photo: Jennifer Davick; Styling: Linda Hirst
Try this simple make-ahead dip as a spread for veggie sandwiches in pita bread.

Yield:

Makes 2 1/4 cups

Recipe from

Coastal Living

Recipe Time

Prep: 5 Minutes

Ingredients

1 (16-ounce) bag frozen baby lima beans, thawed
1 garlic clove, coarsely chopped
2 teaspoons lemon zest
1/4 cup fresh lemon juice
1/2 cup ricotta cheese
2 tablespoons olive oil
1 1/2 teaspoons salt
Flatbread crackers
Fresh vegetables

Preparation

Combine first 7 ingredients in a food processor; puree until almost smooth. Serve with crackers and vegetables.

Note:

Julia Dowling Rutland,

March 2013
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