Creamy Lima Bean & Dill Dip

1. 1
   boil · ~15 min

   Boil the lima beans until tender.

   1.Bring 4 cups of water to a rolling boil in a saucepan.

   2.Add ¼ tsp salt and the thawed lima beans.

   3.Cook for 12-15 minutes until the beans are very soft and skins loosen.

   4.Drain well and let cool for 2 minutes.

   TIPOvercook them slightly — softer beans make a silkier dip.
2. 2
   saute · ~1 min

   Sauté the garlic in olive oil.

   1.Heat 2 tbsp olive oil in a small pan over medium-low heat.

   2.Add minced garlic and sauté gently until fragrant and just golden, about 1 minute.

   3.Remove from heat immediately to prevent burning.

   TIPTake it off the heat the moment you smell the garlic — even 10 more seconds can turn it bitter.
3. 3
   mix · ~2 min

   Blend the dip until creamy.

   1.Add the drained lima beans to a food processor.

   2.Pour in the sautéed garlic with all its oil, lemon juice, and remaining ¼ tsp salt.

   3.Add black pepper and all but a small pinch of the chopped dill.

   4.Blend until completely smooth, scraping down sides as needed.

   TIPIf it feels too thick, add water a teaspoon at a time until it reaches a spreadable consistency.
4. 4
   garnish

   Garnish and serve.

   1.Transfer the dip to a serving bowl.

   2.Garnish with the reserved pinch of fresh dill.

   3.Drizzle with a touch more olive oil if desired.

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