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Picnic Beans with Dip

Total Time

Prep: 15 min. + chilling


1-2/3 cups dip

Here's a fun way to enjoy fresh-picked beans...with a creamy well-seasoned dip. I first enjoyed it at a friend's house and have made it for several years. Try the dip with other vegetables, too, such as broccoli, celery and carrots. -Martha Bergman, Cleveland Heights, Ohio


  • 1 pound fresh green or wax beans
  • 1/2 cup mayonnaise
  • 1/2 cup half-and-half cream
  • 6 tablespoons canola oil
  • 2 tablespoons white vinegar
  • 1 tablespoon Dijon mustard
  • 1 small onion, quartered
  • 1 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon dried savory
  • 1/4 teaspoon pepper
  • 1/8 teaspoon dried thyme


  1. Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Chill until serving.
  2. In a blender, combine the remaining ingredients. Cover and process until smooth. Cover and refrigerate for at least 1 hour. Serve with beans for dipping.

Nutrition Facts

2 tablespoons: 85 calories, 7g fat (1g saturated fat), 1mg cholesterol, 293mg sodium, 5g carbohydrate (0 sugars, 2g fiber), 0 protein. Diabetic Exchanges: 2 fat.

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