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Lemony Lima Dip

Photo: Jennifer Davick; Styling: Linda Hirst
Prep time 5 mins
Yield Makes 2 1/4 cups
Try this simple make-ahead dip as a spread for veggie sandwiches in pita bread.


  • 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

How to Make It

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