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.
  • Level: Easy
  • Total: 55 min (includes cooling time)
  • Active: 45 min
  • Yield: 6 servings
  • Nutrition Info
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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