Photo: Jennifer Davick; Styling: Linda Hirst
Try this simple make-ahead dip as a spread for veggie sandwiches in pita bread.
Makes 2 1/4 cups
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
Combine first 7 ingredients in a food processor; puree until almost smooth. Serve with crackers and vegetables.