Best 8 Lima Bean Spread Dip Recipes

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Lima bean spread dip is a delicious, creamy, and versatile dip that can be served as an appetizer, snack, or even as a sandwich spread. It is made with cooked lima beans, garlic, olive oil, lemon juice, and a variety of herbs and spices. Lima bean spread dip is a great way to use up leftover lima beans, and it is also a healthy and flavorful dip that everyone will enjoy.

Let's cook with our recipes!

LIMA BEAN DIP RECIPE - (4.2/5)



Lima Bean Dip Recipe - (4.2/5) image

Provided by á-10360

Number Of Ingredients 7

1 10 -ounce box frozen lima beans
2 cloves garlic
1/4 cup loosely packed fresh parsley
Grated zest and juice of 1/2 lemon
1/4 cup extra-virgin olive oil
2 slices bacon, cooked and crumbled
Pita chips and/or vegetable sticks, for serving

Steps:

  • Bring a saucepan of salted water to a boil. Add the lima beans and garlic and simmer until tender, 18 to 20 minutes. Drain and rinse under cold water to cool slightly (the beans should be warm but not hot). Pulse the lima beans, garlic, parsley, lemon zest, lemon juice and 1 1/2 teaspoons salt in a food processor until just combined. With the motor running, pour in the olive oil and process until incorporated but still slightly chunky. Transfer to a bowl and top with the bacon. Serve warm or at room temperature with pita chips and/or vegetable sticks. Buy lima beans frozen: They're bright green and buttery tasting. The olive-colored, mushy lima beans you remember from childhood were probably canned.

LIMA BEAN-TAHINI DIP



Lima Bean-Tahini Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups frozen baby lima beans
4 cups baby spinach
1/2 cup tahini
1/2 cup fresh cilantro
1/4 cup fresh dill, plus chopped dill for topping
1/4 cup extra-virgin olive oil, plus more for drizzling
1 teaspoon grated lemon zest, plus 1/4 cup fresh lemon juice
1 clove garlic, grated
Kosher salt and freshly ground pepper
Crumbled feta cheese, for topping
Crudités, for serving

Steps:

  • Bring 1 cup water to a simmer in a saucepan over medium-high heat. Add the lima beans and cook until softened, 8 minutes. Stir in the spinach until wilted.
  • Transfer the vegetables and liquid to a food processor along with the tahini, cilantro, 1/2 cup water, the dill, olive oil, lemon zest and juice and garlic; season with salt and pepper. Puree until mostly smooth, adding more water if needed.
  • Transfer the dip to a bowl and drizzle with olive oil. Top with feta and dill. Serve with crudités.

LIMA BEAN DIP



Lima Bean Dip image

Make and share this Lima Bean Dip recipe from Food.com.

Provided by Joany

Categories     Beans

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

1 lb frozen lima beans
water
2 cups olive oil
1 bunch rosemary
2 red roasted sweet peppers
1 large garlic clove
salt and pepper

Steps:

  • Cover lima beans with water, bring to boil and cook a few minutes to soften. Drain and set aside.
  • Heat oil in heavy duty pan with the garlic, rosemary and red peppers. bring to boil.
  • Shut off heat.
  • Carefully remove rosemary and pull off leaves, dicard stem and add leaves back into oil.
  • Add the drained lima beans and let sit in the oil for 30 minutes or until cool.
  • Puree mixture in batches in a blender until smooth. Season to taste.
  • Place in serving bowls or crockes.
  • Use as a spread for crackers, toasteds or grilled bread etc.

LIMA BEAN SPREAD / DIP



Lima Bean Spread / Dip image

This is from the Culinary Institute of America book, "Breakfast and Brunch". I have not made this yet, but the picture in the book looked delicious! A healthy alternative to some of the dips out there, with a beautiful vibrant green color. I would serve this with crostini or some crusty bread. The book also states that you could use this also as a pasta sauce, thinned down with a bit of pasta water. Prep time does not include 30 min. chill time.

Provided by C. Taylor

Categories     Spreads

Time 20m

Yield 2 cups, 12 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1/2 cup minced onion
1 garlic clove, chopped
2 cups frozen lima beans, thawed
1/2 cup frozen peas, thawed
1/2 cup vegetable broth
1/2 teaspoon salt
2 teaspoons coarsley chopped flat leaf parsley
2 teaspoons lemon juice
1 teaspoon chopped rosemary
1/2 teaspoon black pepper
1 tablespoon grated parmesan cheese
coarse sea salt (to garnish) (optional)

Steps:

  • Heat 1 tablespoon of the olive oil in a large saute pan over medium heat. Add the onion and garlic and saute until translucent, 3-5 minute Add the beans, peas broth and salt. Reduce heat to low and simmer about 5 minute Drain, reserving the remaining liquid.
  • While the mixture is still warm, puree in a food processor. Slowly drizzle in remaining olive oil while pureeing. Add parsley, lemon juice, rosemary and black pepper and continue to puree. Adjust the consistency with the reserved liquid if needed. The spread should be thick but spreadable.
  • Transfer to a bowl, add the cheese, and mix thoroughly.
  • Refrigerate at least 30 minute before serving. Garnish with sea salt if desired.

Nutrition Facts : Calories 59.2, Fat 2.5, SaturatedFat 0.4, Cholesterol 0.4, Sodium 130, Carbohydrate 7.2, Fiber 2, Sugar 1, Protein 2.3

LIMA BEAN DIP



Lima Bean Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

1 10-ounce box frozen lima beans
2 cloves garlic
1/4 cup loosely packed fresh parsley
Grated zest and juice of 1/2 lemon
1/4 cup extra-virgin olive oil
2 slices bacon, cooked and crumbled
Pita chips and/or vegetable sticks, for serving

Steps:

  • Bring a saucepan of salted water to a boil. Add the lima beans and garlic and simmer until tender, 18 to 20 minutes. Drain and rinse under cold water to cool slightly (the beans should be warm but not hot).
  • Pulse the lima beans, garlic, parsley, lemon zest, lemon juice and 1 1/2 teaspoons salt in a food processor until just combined. With the motor running, pour in the olive oil and process until incorporated but still slightly chunky. Transfer to a bowl and top with the bacon. Serve warm or at room temperature with pita chips and/or vegetable sticks.
  • Buy lima beans frozen: They're bright green and buttery tasting. The olive-colored, mushy lima beans you remember from childhood were probably canned.

GARLIC BEAN DIP



Garlic Bean Dip image

There isn't a bean that my family does not like. In fact, I serve one kind or another almost every day. This dip is one of our favorite ways to eat them. -Nancy Testin, Harrington, Delaware

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 6 servings.

Number Of Ingredients 8

1 can (15 ounces) cannellini beans, rinsed and drained
1 tablespoon cider vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup reduced-fat mayonnaise
2 tablespoons chopped fresh parsley
Baked pita chips or assorted fresh vegetables

Steps:

  • Place first 5 ingredients in a food processor; process until almost smooth. Add mayonnaise and parsley; pulse just until blended. Serve with pita chips or vegetables.

Nutrition Facts : Calories 102 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 371mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

LIMA BEAN SPREAD WITH FETA AND ZA'ATAR



Lima Bean Spread With Feta and Za'atar image

Provided by Olivia Snaije

Categories     easy, dips and spreads, appetizer

Time 40m

Yield 6 to 8 appetizer or snack servings

Number Of Ingredients 11

8 ounces dried lima beans, soaked overnight, skins removed
1 large head garlic
6 tablespoons extra virgin olive oil
2 tablespoons lemon juice
Finely grated zest of 1 lemon
1/2 teaspoon cumin seeds, toasted and ground, or 1/2 teaspoon ground cumin
1/4 cup finely chopped mint leaves
5 ounces (about 1/2 cup) crumbled feta
Salt
1 teaspoon za'atar (see note)
Pita bread, for serving

Steps:

  • Heat oven to 400 degrees. Bring about 3 quarts water to a boil and add soaked, skinned beans. Reduce to a simmer and cook until beans are very soft, about 30 minutes. Meanwhile, drizzle garlic with 1 teaspoon of the olive oil, wrap in foil, and roast until very tender, about 30 minutes.
  • When beans are soft, reserve about 1/2 cup of the cooking water, then drain well. Using a food processor, blend beans just until coarsely mashed. Allow roasted garlic to cool until it can be handled, then squeeze garlic out of its skin into bean purée. Add 3 tablespoons of olive oil, lemon juice, lemon zest and cumin. Process just until blended, adding a bit of reserved cooking water if needed to make a rough, chunky purée.
  • Transfer to a bowl. Add mint and feta, and stir to mix. Season with salt, as needed. Place in a serving dish, drizzle with remaining olive oil, and sprinkle with the za'atar. Serve with pita bread.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 183 milligrams, Sugar 4 grams

HERBED LIMA BEAN HUMMUS



Herbed Lima Bean Hummus image

Categories     Condiment/Spread     Bean     Garlic     Herb     Appetizer     Mint     Lima Bean     Party     Dill     Cilantro     Parsley     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 4 cups

Number Of Ingredients 14

2 (10-oz) packages frozen baby lima beans
1 large onion, chopped
5 garlic cloves, smashed with side of a large knife
1 teaspoon salt
2 cups water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon ground cumin
1/4 teaspoon cayenne, or to taste
3 to 4 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
Accompaniment:sesame won ton crisps or toasted pita wedges

Steps:

  • Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, 5 minutes.
  • Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 tablespoons lemon juice, 4 tablespoons oil, dill, and mint and purée until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste.
  • Mound dip in a serving bowl and drizzle with remaining tablespoon oil.

Tips:

  • For a smoother dip, blend the lima beans until they are completely pureed.
  • If you don't have fresh herbs on hand, you can use dried herbs instead. Just use about 1/3 of the amount of dried herbs that you would use fresh.
  • Feel free to adjust the seasonings to your taste. Add more lemon juice, salt, or pepper if you like.
  • Serve the dip with crackers, pita bread, or vegetable crudités.
  • To make the spread ahead of time, simply store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Lima bean spread is a delicious and versatile dip that is perfect for any occasion. It's easy to make, healthy, and can be tailored to your own taste preferences. So next time you're looking for a quick and easy snack or appetizer, give this lima bean spread a try!

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