Lemony Lima Tarragon Dip

Name: Lemony Lima Tarragon Dip
Ingredients: 1 cup cooked butter or lima beans (fresh are best, but try frozen, canned, or dried as a last resort); 1 head of garlic; 1/4 cup heavy cream; 3 tablespoons freshly squeezed lemon juice, more or less to taste; 2 tablespoons olive oil, plus more for drizzling over garlic; 2 tablespoons chopped fresh tarragon, or more to taste; 3/4 teaspoon sea salt

3.8

(4)

food52.com

Your recipes

Servings: 2.5

Author : Midge

bean gluten free make ahead

Ingredients

Remove All · Remove Spices · Remove Staples

1 cup cooked butter or lima beans (fresh are best, but try frozen, canned, or dried as a last resort)1 head of garlic1/4 cup heavy cream3 tablespoons freshly squeezed lemon juice, more or less to taste2 tablespoons olive oil, plus more for drizzling over garlic2 tablespoons chopped fresh tarragon, or more to taste3/4 teaspoon sea salt

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to Slice about a ½ inch off the bottom of the whole garlic head, drizzle it with olive oil, and wrap tightly in foil. Roast for 1 hour and cool. Squeeze the cooled and softened garlic into the bowl of a food processor.

Step 2

To the garlic, add the beans, cream, lemon juice, olive oil, tarragon, and salt. Pulse away to reach a creamy consistency. Adjust seasonings to taste.

Step 3

Chill for at least two hours (best to let it sit overnight in fridge). Serve with carrots, other raw veggies, and /or pita chips.