Edamame Dip

13 ingredients
11 steps

Ingredients

  • 12 ounces shelled, cooked, and cooled edamame, about 2 cups, recipe follows
  • 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
  • 1 teaspoon kosher salt
  • 1 teaspoon red chili paste
  • 1/4 teaspoon freshly ground black pepper
  • 5 tablespoons olive oil
  • 1 pound edamame, fresh or frozen, in or out of shell
  • 1/4 cup water
  • Kosher salt, optional

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.
  8. 8
    Place the edamame and water into a large microwave-safe bowl.
  9. 9
    Microwave on high for 4 to 6 minutes.
  10. 10
    Drain any excess water and serve as is or salted.
  11. 11
    Yield: 4 servings

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