Best Lima Bean Dip Recipes

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LIMA BEAN DIP



Lima Bean Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

1 10-ounce box frozen lima beans
2 cloves garlic
1/4 cup loosely packed fresh parsley
Grated zest and juice of 1/2 lemon
1/4 cup extra-virgin olive oil
2 slices bacon, cooked and crumbled
Pita chips and/or vegetable sticks, for serving

Steps:

  • Bring a saucepan of salted water to a boil. Add the lima beans and garlic and simmer until tender, 18 to 20 minutes. Drain and rinse under cold water to cool slightly (the beans should be warm but not hot).
  • Pulse the lima beans, garlic, parsley, lemon zest, lemon juice and 1 1/2 teaspoons salt in a food processor until just combined. With the motor running, pour in the olive oil and process until incorporated but still slightly chunky. Transfer to a bowl and top with the bacon. Serve warm or at room temperature with pita chips and/or vegetable sticks.
  • Buy lima beans frozen: They're bright green and buttery tasting. The olive-colored, mushy lima beans you remember from childhood were probably canned.

LIMA BEAN DIP



Lima Bean Dip image

Make and share this Lima Bean Dip recipe from Food.com.

Provided by Joany

Categories     Beans

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

1 lb frozen lima beans
water
2 cups olive oil
1 bunch rosemary
2 red roasted sweet peppers
1 large garlic clove
salt and pepper

Steps:

  • Cover lima beans with water, bring to boil and cook a few minutes to soften. Drain and set aside.
  • Heat oil in heavy duty pan with the garlic, rosemary and red peppers. bring to boil.
  • Shut off heat.
  • Carefully remove rosemary and pull off leaves, dicard stem and add leaves back into oil.
  • Add the drained lima beans and let sit in the oil for 30 minutes or until cool.
  • Puree mixture in batches in a blender until smooth. Season to taste.
  • Place in serving bowls or crockes.
  • Use as a spread for crackers, toasteds or grilled bread etc.

LIMA BEAN-TAHINI DIP



Lima Bean-Tahini Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups frozen baby lima beans
4 cups baby spinach
1/2 cup tahini
1/2 cup fresh cilantro
1/4 cup fresh dill, plus chopped dill for topping
1/4 cup extra-virgin olive oil, plus more for drizzling
1 teaspoon grated lemon zest, plus 1/4 cup fresh lemon juice
1 clove garlic, grated
Kosher salt and freshly ground pepper
Crumbled feta cheese, for topping
Crudités, for serving

Steps:

  • Bring 1 cup water to a simmer in a saucepan over medium-high heat. Add the lima beans and cook until softened, 8 minutes. Stir in the spinach until wilted.
  • Transfer the vegetables and liquid to a food processor along with the tahini, cilantro, 1/2 cup water, the dill, olive oil, lemon zest and juice and garlic; season with salt and pepper. Puree until mostly smooth, adding more water if needed.
  • Transfer the dip to a bowl and drizzle with olive oil. Top with feta and dill. Serve with crudités.

LIMA BEAN SPREAD / DIP



Lima Bean Spread / Dip image

This is from the Culinary Institute of America book, "Breakfast and Brunch". I have not made this yet, but the picture in the book looked delicious! A healthy alternative to some of the dips out there, with a beautiful vibrant green color. I would serve this with crostini or some crusty bread. The book also states that you could use this also as a pasta sauce, thinned down with a bit of pasta water. Prep time does not include 30 min. chill time.

Provided by C. Taylor

Categories     Spreads

Time 20m

Yield 2 cups, 12 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1/2 cup minced onion
1 garlic clove, chopped
2 cups frozen lima beans, thawed
1/2 cup frozen peas, thawed
1/2 cup vegetable broth
1/2 teaspoon salt
2 teaspoons coarsley chopped flat leaf parsley
2 teaspoons lemon juice
1 teaspoon chopped rosemary
1/2 teaspoon black pepper
1 tablespoon grated parmesan cheese
coarse sea salt (to garnish) (optional)

Steps:

  • Heat 1 tablespoon of the olive oil in a large saute pan over medium heat. Add the onion and garlic and saute until translucent, 3-5 minute Add the beans, peas broth and salt. Reduce heat to low and simmer about 5 minute Drain, reserving the remaining liquid.
  • While the mixture is still warm, puree in a food processor. Slowly drizzle in remaining olive oil while pureeing. Add parsley, lemon juice, rosemary and black pepper and continue to puree. Adjust the consistency with the reserved liquid if needed. The spread should be thick but spreadable.
  • Transfer to a bowl, add the cheese, and mix thoroughly.
  • Refrigerate at least 30 minute before serving. Garnish with sea salt if desired.

Nutrition Facts : Calories 59.2, Fat 2.5, SaturatedFat 0.4, Cholesterol 0.4, Sodium 130, Carbohydrate 7.2, Fiber 2, Sugar 1, Protein 2.3

LIMA BEAN DIP RECIPE - (4.2/5)



Lima Bean Dip Recipe - (4.2/5) image

Provided by á-10360

Number Of Ingredients 7

1 10 -ounce box frozen lima beans
2 cloves garlic
1/4 cup loosely packed fresh parsley
Grated zest and juice of 1/2 lemon
1/4 cup extra-virgin olive oil
2 slices bacon, cooked and crumbled
Pita chips and/or vegetable sticks, for serving

Steps:

  • Bring a saucepan of salted water to a boil. Add the lima beans and garlic and simmer until tender, 18 to 20 minutes. Drain and rinse under cold water to cool slightly (the beans should be warm but not hot). Pulse the lima beans, garlic, parsley, lemon zest, lemon juice and 1 1/2 teaspoons salt in a food processor until just combined. With the motor running, pour in the olive oil and process until incorporated but still slightly chunky. Transfer to a bowl and top with the bacon. Serve warm or at room temperature with pita chips and/or vegetable sticks. Buy lima beans frozen: They're bright green and buttery tasting. The olive-colored, mushy lima beans you remember from childhood were probably canned.

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