I’m pretty excited about the recipe I’ll be sharing with you today. When I came across it in The Maine Summers Cookbook, I knew it would be a perfect choice for a summer party we were going to. It’s fun, different, and healthy – which as we all know can be a challenge to find in any ‘chips and dips’ section! Typically, these recipes involve mayo, cream cheese, breadcrumbs, and any number of other things that make them deliciously bad for you.
In addition to its healthfulness, it sounded quick and easy (my number one recipe test), and it can be made ahead. I was sold, and I hope you are too!
- 1/2 cup vegetable or olive oil
- 1 small garlic clove, peeled
- 1/4 cup coarsely chopped scallions, white and green parts
- 1/4 cup coarsely chopped celery
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 3 drops Tabasco sauce
- 1 1/2 teaspoons paprika
- 1 tablespoon ketchup
- 1/4 cup tarragon vinegar
- 2 tablespoons prepared horseradish
- Dijon or other mustard
- 1 lb. green beans
- 1 lb. wax beans
- 2 tablespoons salt
- Several flat-leaf parsley sprigs for garnish
To make the sauce, place the vegetable oil, garlic, scallions, celery, 1/2 teaspoon salt, cayenne, Tabasco, paprika, ketchup, vinegar, horseradish, and mustard in a blender or food processor fitted with a metal blade and process until the mixture is smooth – about one minute. Cover and refrigerate. (Easy – check!)
To prepare the beans, bring 4 quarts of water to a boil. Add the remaining 2 tablespoons of salt and the green and wax beans. Cook until just tender, about 4 minutes. Remove the beans to a colander and rinse under cold water. Drain and pat dry, then cover and refrigerate. Bring the beans to room temperature before serving. (Also easy!)
To serve, place the sauce in a small glass bowl on a platter and garnish with parsley sprigs. Arrange the beans in a spoke pattern around the bowl of sauce. This recipe makes about 2 1/2 cups of sauce, or 10 servings.
As you can see, I served the sauce with both green beans and celery sticks – the cookbook also recommends red and green bell pepper strips. The sauce can be made 2-3 days ahead and the beans can be prepared one day ahead.
I really liked the flavor of the sauce – although it honestly could have been even a little spicier for me. It had a nice ‘zing’ and satisfied my unhealthy snack cravings with veggies instead! As the summer parties continue, I’ll keep my eyes peeled for other healthy appetizer / snack ideas to share! Have you come across any healthy recipes that are easy to take to cookouts and parties?