Yield: Yields 1-1/2 cups dip.
Servings: four to six.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is also great with crudités, especially bell peppers and fennel.
Tasty and light. The mint and lemon give it a great summery zing, perfect for an appetizer at a bbq. I made it for Mother's Day and it's a great way to serve vegetables without the same-old crudite platter.
This isn't bad but it just "mesh" for me---I don't get it. The beans & eggplant just seem to serve as the platform for the lemon, mint & garlic. I guess I can see it as an addition to an outdoor summer wine & appetizer party but it certainly wouldn't stand out.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?