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Roasted Garlic-Lima Bean Spread

Roasted Garlic-Lima Bean Spread

This is delicious on toasted crostini and topped with fresh basil. It also works well as a sandwich spread and can be made up to three days ahead.

Southern Living MAY 2009

  • Yield: Makes about 2 1/2 cups
  • Prep time:15 Minutes
  • Bake:30 Minutes
  • Cool:5 Minutes

Ingredients

  • 1 garlic bulb
  • 1 tablespoon olive oil
  • 2 cups frozen lima beans
  • 1/2 cup ricotta cheese
  • 1/4 cup chopped fresh basil
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • Assorted fresh vegetables

Preparation

1. Preheat oven to 425°. Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 Tbsp. olive oil. Fold foil to seal. Bake 30 minutes; let cool 5 minutes. Squeeze pulp from garlic cloves into a bowl.

2. Prepare lima beans according to package directions. Process lima beans in a food processor 30 seconds or until smooth, stopping to scrape down sides. Add roasted garlic, ricotta, basil, and lemon juice; pulse 2 to 3 times or until blended.

3. With processor running, pour 1/4 cup oil through food chute in a slow, steady stream, processing until smooth. Stir in salt and pepper. Serve with assorted fresh vegetables.

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Roasted Garlic-Lima Bean Spread recipe

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