Lemony Lima Tarragon Dip

• 1 cup cooked butter or lima beans (fresh are best, but try frozen, canned, or dried as a last resort)
• 1 head of garlic
• 1/4 cup heavy cream
• 3 tablespoons freshly squeezed lemon juice, more or less to taste
• 2 tablespoons olive oil, plus more for drizzling over garlic
• 2 tablespoons chopped fresh tarragon, or more to taste
• 3/4 teaspoon sea salt

1. Preheat oven to 375. Slice about a 1/2 inch off the bottom of the whole garlic head, drizzle it with olive oil, and wrap tightly in foil. Roast for 1 hour and cool. Squeeze the cooled and softened garlic into the bowl of a food processor.
2. To the garlic, add the beans, cream, lemon juice, olive oil, tarragon, and salt. Pulse away to reach a creamy consistency. Adjust seasonings to taste.
3. Chill for at least two hours (best to let it sit overnight in fridge). Serve with carrots, other raw veggies, and /or pita chips.

butter, garlic, heavy cream, freshly squeezed lemon juice, olive oil, fresh tarragon, salt

Taken from food52.com/recipes/8947-lemony-lima-tarragon-dip (may not work)