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Lori’s Dill-icious Bean Dip

This is a great dip for all of our fresh spring vegetables. Serve it with thin slices of raw carrot, beet, turnip or kohlrabi. You can vary the flavors to your taste, adding more dill or salt and pepper as you desire. If you are in a hurry, just try adding chopped dill to a store-bought hummus, for similar results.


  • About 3 cups cooked lima beans, or any other white bean
  • 4 tablespoons olive oil
  • 1 handful chopped dill
  • 3-5 garlic cloves


Process all ingredients together in a food processor or blender, adding bean juice as needed to make a smooth paste. Taste for flavor and season to your taste with salt and pepper and more dill if desired.

Submitted by Lori Adkison, Tucson CSA