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.