1 pound fresh green and/or wax beans
1/2 cup mayonnaise
1/2 cup half-and-half cream
6 tablespoons vegetable oil (olive oil is good)
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

Place beans in a 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. Refrigerate until serving.

In a blender or food processor, combine the remaining ingredients. Cover and process until smooth. Refrigerate for at least 1 hour to blend flavors. Serve with beans for dipping.

Yield: 1-2/3 cups dip