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