Edamame Dip

10 ingredients
7 steps

Ingredients

  • 12 ounces cooked and cooled edamame, shelled
  • 14 cup onion, diced
  • 12 cup tightly packed fresh cilantro or 12 cup fresh parsley leaves
  • 1 large garlic clove, sliced
  • 14 cup freshly squeezed lime juice
  • 1 tablespoon brown miso
  • 1 teaspoon kosher salt
  • 1 teaspoon red chili paste
  • 14 teaspoon fresh ground black pepper
  • 5 tablespoons olive oil

Directions

  1. 1
    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.
  2. 2
    Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds.
  3. 3
    With the processor running, slowly drizzle in the olive oil.
  4. 4
    Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds.
  5. 5
    Taste and adjust seasoning, as desired.
  6. 6
    Serve with chips or crackers.
  7. 7
    Store in an airtight container for up to 5 days.

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