Spicy Succotash Dip

Succotash gets a makeover in this light and airy dip made of pureed lima beans and roasted red peppers topped with fresh corn and tomatoes[. No matter the season, the flavors of this creamy treat will remind you of summer.]

Total Time:
55 min
20 min
10 min
25 min

6 servings

  • One 10-ounce box frozen lima beans
  • 4 tablespoons extra-virgin olive oil
  • 1 small yellow onion, diced (about 1 cup)
  • Kosher salt
  • 1 jalapeno, finely diced (remove seeds for less heat)
  • 2 cloves garlic, minced
  • 1/2 cup roughly chopped jarred roasted red bell pepper
  • 2 tablespoons apple cider vinegar, plus more to taste
  • 1 Roma tomato, finely diced (about 1/2 cup)
  • 1 ear yellow or white corn, kernels cut off the cob (about 1/2 cup)
  • 1 tablespoon roughly chopped fresh parsley leaves
  • Serving suggestions: Baked blue corn tortilla chips, sliced cucumbers, carrots and/or radishes
  • Bring a small saucepan of water to a boil. Add the lima beans and cook, uncovered, until very tender, about 10 minutes. Drain well and cool slightly.

  • Heat 2 tablespoons of the oil in a large skillet set over medium-heat. Add the onions and 1/4 teaspoon salt and cook, uncovered, until lightly browned in spots, 8 to 10 minutes. Add the jalapeno and garlic and cook until the jalapeno is tender, 4 to 6 minutes. Remove from the heat and stir in the lima beans and bell pepper. Cool the mixture slightly.

  • 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. Process until smooth, scraping down the sides of the bowl as needed. Season with additional vinegar if desired.

  • Transfer the dip to a small serving bowl. Gently stir together the tomato, corn, remaining 1 tablespoon oil and 1/4 teaspoon salt in a small bowl. 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. Serve with dippers such as blue corn tortilla chips and vegetables.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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