Dip into this delicious dip any day of the week!
Lima Bean Rosemary Puree
1 lb (approximately 3 cups/1 bag) frozen lima beans
3/4 teaspoon finely chopped fresh rosemary (1 5-inch sprig)
¼ cup 2% plain Greek yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice (juice from 1 large lemon)
1 large garlic clove, peeled and smashed
¾ teaspoon kosher salt
¼ freshly ground black pepper
¾ teaspoon ground fennel
3 tablespoons water
Cook lima beans according to package instructions (stovetop or microwave).
Add lima beans and remaining ingredients to a food processor. Blend until smooth, 3 to 4 minutes.
Serve with crudité or in place of serving rice or mashed potatoes in a dish.