This is a garden inspired take on traditional bean dip for chips. I had never tasted or seen fresh limas until they became the star of my garden. I have been shelling and freezing my beans as they mature and aside from a soup at Thanksgiving have not experimented with them. I thought making a lima bean dip would be a perfect use for them. The color of the dip in the photo reflects the fact that my limas are red. If you use frozen baby limas, you will have a lovely green dip. Lima beans have a distinctive flavor; I found that allowing this dip to sit overnight mellowed its flavor and allowed the beans to mingle with the herbs, and recommend making this one day before serving. NOTE: When adding salt to taste, I purposefully under salted my dip to take into account the crispy salty chips I had to enjoy with it.

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