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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 13 |
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Here's a fun way to enjoy fresh-picked beans...with a creamy well-seasoned dip. I first enjoyed it at a friend's house and have made it for several years. Try the dip with other vegetables, too, such as broccoli, celery and carrots. -Martha Bergman, Cleveland Heights, Ohio Ingredients:
1 pound fresh green or wax beans |
1/2 cup mayonnaise |
1/2 cup half-and-half cream |
6 tablespoons canola oil |
2 tablespoons white vinegar |
1 tablespoon dijon mustard |
1 small onion, quartered |
1 teaspoon salt |
1/4 teaspoon ground coriander |
1/4 teaspoon dried savory |
1/4 teaspoon pepper |
1/8 teaspoon dried thyme |
Directions:
1. Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Chill until serving.
2. In a blender, combine the remaining ingredients. Cover and process until smooth. Cover and refrigerate for at least 1 hour. Serve with beans for dipping. Yield: 1-2/3 cups dip.
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