Vegetable Dip Recipes

Recipe: Veggie Dip

I found this recipe in a most unusual place - on the back of a packet of seeds! I bought a package of Trionfo Violetto beans, an Italian bean that is a lovely, deep violet color. When cooked, they don't retain that color, but they are delicious.

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I don't normally submit a recipe that isn't my own unless the cook book is very old or rare, or the source is so unusual most people won't have access to it. This recipe is just delicious for dipping veggies. If you have never made homemade mayonnaise, it is worth the trouble. It is lighter and more flavorful than store bought, with a silky texture. But your favorite store bought will do just fine.

Ingredients:

• 1/2 lb. violet or green beans, stem end snapped off (or other veggies)

Dip:

• 1/2 cup homemade mayonnaise
• 2 cloves of garlic, crushed
• juice of one lemon
• 1 roasted red pepper, finely chopped (if you want a little crunch, don't roast)
• pinch of cayenne pepper

Directions:

Cook the beans in boiling water for 3 minutes, rinse in cold water, and set aside.

Mix all dip ingredients well. Chill for a few hours. Serve with the green beans, or with a variety of pared veggies.

By Free2B from North Royalton, OH

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