Picnic Beans with Dip Recipe
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 13
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon dijon mustard
- 1/2 cup mayonnaise
- 1/8 teaspoon dried thyme
- 1 small onion quartered
- 1/4 teaspoon ground coriander
- 1/2 cup half-and-half cream
- 2 tablespoons white vinegar
- 6 tablespoons canola oil
- 1/4 teaspoon dried savory
- 1 pound fresh green or wax beans
- Carbohydrate 1.78883814337017 g
- Cholesterol 6.64615385177218 mg
- Fat 10.6147752784588 g
- Fiber 0.15974355516029 g
- Protein 0.445518084694488 g
- Saturated Fat 1.60448942526416 g
- Serving Size 1 1 serving (69g)
- Sodium 90.7541599785192 mg
- Sugar 1.62909458820988 g
- Trans Fat 2.71351224828242 g
- Calories 103 calories
Directions 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. 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. Originally published as Picnic Beans with Dip in Taste of Home June/July 2002, p25
