Combine lima beans, garlic, kosher salt, and 1 cup water in a medium saucepan. Bring to a boil over medium heat. Cover, reduce heat to low, and cook 15 minutes. Remove from heat, and let cool 15 minutes. Drain, reserving 1/4 cup liquid.
Process lima bean mixture, reserved liquid, olive oil, and remaining ingredients in a food processor 30 seconds or until smooth. Cover and chill 30 minutes to 1 hour. Store in an airtight container up to 3 days.
This was so easy and SOOO good! I made it for an appetizer before a Christmas meal and it made great reveiws! It is great on Celery sticks and also on pieces of bellpepper ( Yellow-Orange-Red ) and chips or crackers. I will make this again - maybe for one of the church meals I attend! My husband said taking it to a group meal - I might just put some of the dip on the vegtables so they can just pick one up. a good idea.
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