This is a good spread for crackers, sandwiches and as a dip for raw vegetables. You could even use it, thinned with some of the cooking water, as a pasta sauce.

1-1/2 c cooked green beans, coarsely chopped
2 hard-boiled eggs, peeled and coarsley chopped
1/4 c walnuts, toasted
1 T butter or olive oil
1/2 c finely chopped onion
1 – 2 T mayonnaise
1 – 2 T dry white wine (stock or water)
pinch of nutmeg
salt and pepper, to taste

1. Saute onion in a little butter or oil until soft, about 5 to 8 minutes.

2. Combine onion and everything else in a food processor and puree until smooth, or desired texture is reached. Add more liquid if it seems a bit dry. Taste and add more of any of the ingredients if you think it is needed.

3. Transfer puree to a serving or other container and chill for a couple of hours.