Picnic Beans with Dip
Taste of Home
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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
SERVINGS: 13
CATEGORY: Lower Fat
METHOD:
TIME: Prep: 15 min. + chilling
Ingredients:
- 1 pound fresh green or wax beans
- 1/2 cup mayonnaise
- 1/2 cup half-and-half cream
- 6 tablespoons vegetable 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:
Place beans in a 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.
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.