Last weekend, some friends brought dinner over to my house and I was left with a lot of leftovers, including about 1 1/2 cups of southern style lima beans. Since dear daughter bemoaned the fact that we have absolutely NO dip left in the house last night, I decided to make a dip from the limas. Limas are really good for dips because they are quite mealy and soft, and because they firm when they are cooled. This is what I did this morning:
Lima Bean Dip
1 1/2 C cooked lima beans (or one can)
approx 1 Tbs minced onion
2 minced garlic cloves
1 tsp Tony Chacheres (or any spicy seasoning salt of your choice)
1 tsp ground cumin
1/4 C lemon juice
1/4 C olive oil
salt and pepper to taste
In the food processor, I first finely minced a 1/2 inch slice of a very small onion which yielded about 1 Tbs of minced onion. Add the limas, garlic, seasoning salt, cumin and lemon juice to the bowl and process till smooth. Taste for seasonings and adjust salt and pepper. With processor running, drizzle olive oil through the feeder until you reach the consistency you want. I used about 1 1/2 Tbs.
This tastes really delicious. This afternoon, after the flavors meld, I'll taste it again and post any changes I may make.