Snack: Picnic Beans with Dip Recipe

Ingredients

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

Instructions

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.
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.

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