Picnic Beans with Dip

[Guest guest]

This is really good, though I refuse to cook my beans as long as this recipe

suggests. I can actually encourage my son to eat some of this if the beans

are more on the raw side. I usually supply some raw carrots as well for him

since he prefers them. This dip really works with anything; even chips.

 

Picnic Beans with Dip

 

1 lb fresh green and or wax beans

1/2 cup mayonnaise

1/2 cup half & half cream

6 Tbs vegetable oil

2 Tbs white vinegar

1 Tbs Dijon mustard

1 small onion, quartered

1/4 tsp ground coriander

1/2 tsp dried savory

1/4 tsp pepper

1/8 tsp dried thyme

 

Place beans in a saucepan and cover with water; bring to a boil. Cook

uncovered for 8 to 10 minutes until crisp tender. Drain and rinse with cold

water. Refrigerate until serving.

 

In a blender or food processor, combine the remaining ingredients. Cover and

process until smooth. Refrigerate for at least 1 hour. Serves with beans for

dipping. Yield: 1 2/3 cups dip

 

~ P_T ~