Kitchen Experiment: Green Bean Dip

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.

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