Recipe Friday: Edamame Dip
Posted August 20, 2010on:
It’s bright green! Garlicky! And fabulous. I love spreading this on Trader Joe’s multigrain naan, toasted, as an open-face sandwich. But you can eat it with vegetables, chips, crackers, bread… yum! There are several variations on dips made of pureed edamame out there, and this has been my favorite by a long-shot. It’s kind of like guacamole, but with edamame, not avocado.
I suggest that if your main dipper is salty (chips, for instance), reduce the amount of salt you add to the dip. If you are dipping mainly vegetables, a little more salt in the dip will add contrast.
High protein, high fiber, low fat—and delicious!
from Entertaining for a Veggie Planet
16 oz frozen, shelled (podless) edamame
¾ c chopped fresh cilantro
1 small red onion, chopped
2 small, skinny chile peppers, chopped (can use less if you don’t want all the heat. But don’t entirely omit, as some heat is a good thing!)
2-3 garlic cloves (I add even more! And no one wants to be my friend for the rest of the day!)
¼ c extra-virgin olive oil
¼ c fresh lime juice
1 tbsp sugar or honey
Sea salt and freshly ground black pepper to taste
1. Place the edamame in a colander and rinse them under hot running water until they are mostly thawed, about 30 seconds.
2. In a food processor, coarsely puree the edamame and the remaining ingredients with 2 tbsp water, leaving some chunks (or not, I you prefer). Adjust the seasonings. Transfer to a serving bowl. Serve immediately or refrigerate and serve within a few hours.
Tell me whatcha think!