Lima Bean and Roasted Red Pepper Dip

Serve with raw veggies or use as a salad dressing. Will keep for 1 week in the refrigerator.


  • 2 tsp olive oil
  • 1 minced garlic clove
  • 3/4 cup cooked lima beans
  • 1/2 cup coarsely chopped roasted red pepper
  • 2 tsp red wine vinegar
  • 1/4 cup water


  • In a small skillet, heat oil, add garlic; saute 2 minutes and remove from heat.
  • In blender, combine lima beans, red pepper, vinegar, water, oil, and garlic. Puree.