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Edamame Dip
This recipe from Alton Brown is so good and so easy and so healthy. I suggest using frozen, shelled edamame and cooking them in the microwave. Serve the dip with crackers or veggies – or even do as Alton suggests and add it to a soup!
- 12 oz cooked and cooled edamame, about 2 cups
- 1/4 c diced onion
- 1/2 c tightly packed fresh cilantro or parsley leaves
- 1 large garlic clove, sliced
- 1/4 c freshly squeezed lime or lemon juice
- 1 T brown miso
- 1 tsp Diamond kosher salt
- 1 tsp sriracha – or red chile paste
- 1/4 tsp black pepper
- 5 T olive oil
Combine edamame, onion, cilantro, garlic, lemon juice, miso paste, salt, chile paste, and pepper in a food processor and process for 15 seconds. Scrape down the sides of the bowl with a rubber spatula, then process for another 15 to 20 seconds.
While the processor is running, slowly drizzle in the oil until fully integrated. Scrape down the bowl again, then process for another 5 to 10 seconds. Adjust seasoning as desired.
Serve immediately or refrigerate in an airtight container for up to 5 days.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.