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Picnic Beans with Dip Recipe

Photo by: 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

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13 Servings
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.

Nutritional Analysis: 2 tablespoons of dip (prepared with fat-free mayonnaise and fat-free half-and-half) equals 85 calories, 7 g fat (1 g saturated fat), 1 mg cholesterol, 293 mg sodium, 5 g carbohydrate, 2 g fiber, trace protein. Diabetic Exchanges: 2 fat.

Picnic Beans with Dip published in Taste of Home June/July 2002, p25