Edamame Dip

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Add 1 avocado to the dip below to make an “Edamole” dip packed with protein!

Ingredients
  • 12 ounces shelled, cooked, and cooled edamame, about 2 cups*
  • 1/4 cup diced onion
  • 1/2 cup tightly packed fresh cilantro or parsley leaves
  • 1 large garlic clove, sliced
  • 1/4 cup freshly squeezed lime or lemon juice
  • 1 tablespoon brown miso (optional)
  • 1 teaspoon salt (to taste)
  • 1 teaspoon red chili paste
  • 1/4 teaspoon freshly ground black pepper
  • 5 tablespoons olive oil
Directions

Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.

*To cook, bring sauce pan of salted water to a boil.  Drop edamame, pods and all, into the water for 8-10 minutes.  Drain and cool, then pop the beans out of their pods.

Credit:

From the Food Network.

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