The name of this post is so after the fact – I didn’t know what the Hell I was creating when I started.
It was a Man, his food processor, and some aged frozen vegetables:
- 1 large bag frozen green beans
- 1/2 bag frozen broccoli
- 6 oz. cream cheese
- 1/4 c. Parmesan cheese
- 1 raw garlic clove
- 1/2 t. salt
- 1/8 t. freshly ground black pepper
- 1 t. dried tarragon
Important note: you really have to like garlic to add it in the raw state – you might want to substitute garlic powder or leave it out completely if you are not a true garlic fan.
I nuked the frozen beans and broccoli in the microwave for 15 minutes. I then threw this in my food processor and blended all the ingredients above together until smooth – at least 5 minutes.
It turned out a bright green and looked as if it could have been made of lawn clippings. OK – maybe a guacamole is a better comparison. I gave it a taste – not bad, but I wasn’t sure I’d eat a pile of the stuff.
I had been munching on pork rinds, and tried dipping one in it – pretty good as a dip, but something was missing.
I checked on Google and it seems no one ever thought of a green bean dip before – at least Google doesn’t show a green bean dip recipe.
This scares me a bit – the thought of throwing green beans in a food processor doesn’t seem to be much of a reach. Maybe it’s a dumb idea?
As I said, the stuff doesn’t stand on it’s own – it has to be coupled with something…but what?
The next morning, I tried coupling it with a hard-boiled egg…nope, that’s not it.
Then I thought: what about as a replacement for the legume-type beans in a Mexican bean dip?
So I added some cheese and sour cream.
That worked. All I need is salsa, and I’d have a great 4-layer chip dip for pork rinds.
This was lunch yesterday – coupled with some chicken.
Atkins-friendly, and induction friendly for any Atkins newbies out there.
Low Carb Confidential 