Creamy Lima Bean & Dill Dip
A fresh, vibrant, and incredibly creamy dip that offers a delightful alternative to traditional hummus. It's perfect for a healthy snack, spread on sandwiches, or as a flavorful accompaniment to your favorite crudités and crackers.
For 4 servings
If using canned lima beans, drain and rinse them thoroughly under cold water. If using frozen, thaw them completely and pat dry. Roughly chop the fresh dill and peel the garlic clove.
In the bowl of a food processor, combine the drained lima beans, chopped fresh dill, fresh lemon juice, peeled garlic clove, plain Greek yogurt, sea salt, and black pepper.
Pulse the mixture a few times to break down the larger pieces. Then, with the food processor running, slowly drizzle in the 3 tablespoons of extra virgin olive oil through the feed tube.
Continue to blend until the dip is completely smooth and creamy. Stop and scrape down the sides of the bowl with a spatula as needed to ensure everything is incorporated.
If the dip is too thick for your preference, add 1 to 2 tablespoons of cold water or vegetable broth, one tablespoon at a time, and blend until the desired consistency is reached.
Taste the dip and adjust seasoning as necessary, adding more salt, pepper, or lemon juice to your preference.
Transfer the creamy lima bean and dill dip to a serving bowl. Garnish with an extra sprinkle of fresh dill and a generous drizzle of extra virgin olive oil.
Serve immediately with your favorite whole-grain crackers, pita bread, fresh vegetable sticks (carrots, cucumber, bell peppers), or use as a spread for sandwiches and wraps. The dip can also be chilled for at least 30 minutes before serving for enhanced flavors.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For an even smoother dip, blanch fresh lima beans for 2-3 minutes, then shock in ice water and slip off their skins before blending. This step is optional but yields a silkier texture.
- 2Always use fresh lemon juice for the best flavor; bottled juice often lacks the vibrant acidity needed for this dip.
- 3Don't be afraid to adjust the amount of garlic and dill to your taste. For a milder garlic flavor, you can roast the garlic clove before adding it to the food processor.
- 4If you don't have Greek yogurt, a tablespoon of tahini can be used for a more 'hummus-like' flavor, or a splash of milk (dairy or non-dairy) for creaminess, though Greek yogurt offers the best tang and protein.
Adapt it for your goals.
Spicy Kick
Add a pinch of red pepper flakes or a small amount of finely minced jalapeño to the food processor for a touch of heat.
Herb SwapHerb Swap
Experiment with other fresh herbs like parsley, mint, or chives instead of or in addition to dill for a different flavor profile.
Smoky FlavorSmoky Flavor
Include a quarter teaspoon of smoked paprika or a tiny dash of liquid smoke for a subtle smoky undertone.
Why this is on our healthy list.
Rich in Fiber
Lima beans are an excellent source of dietary fiber, which aids digestion, helps regulate blood sugar levels, and promotes a feeling of fullness.
Heart-Healthy Fats
Extra virgin olive oil provides monounsaturated fats, known for their benefits in reducing bad cholesterol levels and supporting cardiovascular health.
Vitamin C Boost
Lemon juice contributes Vitamin C, an essential antioxidant that supports immune function and skin health, while also enhancing iron absorption from the beans.
Frequently asked questions
Yes, this dip can be made 2-3 days in advance and stored in an airtight container in the refrigerator. The flavors often meld and improve over time. Give it a good stir before serving.
