Lima Bean Dip

1. 1

   Cover lima beans with water, bring to boil and cook a few minutes to soften. Drain and set aside.

2. 2

   Heat oil in heavy duty pan with the garlic, rosemary and red peppers. bring to boil.

3. 3

   Shut off heat.

4. 4

   Carefully remove rosemary and pull off leaves, dicard stem and add leaves back into oil.

5. 5

   Add the drained lima beans and let sit in the oil for 30 minutes or until cool.

6. 6

   Puree mixture in batches in a blender until smooth. Season to taste.

7. 7

   Place in serving bowls or crockes.

8. 8

   Use as a spread for crackers, toasteds or grilled bread etc.

No additional tips available.