Spicy Succotash Dip
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 160
- Total Fat
- 10 grams
- Saturated Fat
- 1.5 grams
- Sodium
- 390 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 4 grams
- Protein
- 4 grams
- Sugar
- 3 grams
- Total: 55 min (includes cooling time)
- Active: 45 min
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
- 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.