Try this 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, OH
PREP: 15 MIN. + CHILLING MAKES: 1 2/3 CUPS DIP
1 pound fresh green or wax beans
1/2 cup mayonnaise
1/2 cup half-and-half cream
6 tablespoons canola oil
2 tablespoons white vinegar
1 tablespoon Dijon mustard
1 small onion, quartered
1 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon dried savory
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1. 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.
2. In a blender, combine the remaining ingredients. Cover and process until smooth. Cover and refrigerate for at least 1 hour. Serve with the beans for dipping.