Spicy Succotash Dip
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
54
Spice
44
Sweetness
50
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Bring a small saucepan of water to a boil
2
Add the lima beans and cook, uncovered, until very tender, about 10 minutes
3
Drain well and cool slightly
4
Heat 2 tablespoons of the oil in a large skillet set over medium-heat
5
Add the onions and 1/4 teaspoon salt and cook, uncovered, until lightly browned in spots, 8 to 10 minutes
6
Add the jalapeno and garlic and cook until the jalapeno is tender, 4 to 6 minutes
7
Remove from the heat and stir in the lima beans and bell pepper
8
Cool the mixture slightly
9
Place the vegetable mixture in a food processor along with 1 tablespoon of the remaining oil, 2 tablespoons water, the vinegar and 1/2 teaspoon salt
10
Process until smooth, scraping down the sides of the bowl as needed
11
Season with additional vinegar if desired
12
Transfer the dip to a small serving bowl
13
Gently stir together the tomato, corn, remaining 1 tablespoon oil and 1/4 teaspoon salt in a small bowl
14
Right before serving, stir the parsley into the tomato-and-corn mixture and use a slotted spoon to scoop it on top of the dip
15
Serve with dippers such as blue corn tortilla chips and vegetables