I absolutely love edamame. It’s inexpensive and stays well frozen for weeks at a time. It’s full of protein and healthy fats. Edamame in the pod can be thrown in boiling water for a couple of minutes or zapped in the microwave for a quick and yummy snack. Or you can buy the shelled kind and toss it in just about any recipe- salads, soups, stir-fries, etc. Just type the word “edamame” in the search box of this blog and you’ll get a handful of tasty recipes. But just for good measure, I have a delightful new dip to share with you. And just in time for warmer weather. Enjoy!
Edamame Ginger Dip
8 ounces frozen shelled edamame
1/4 cup water
2 tablespoons reduced-sodium soy sauce
1 tablespoon minced fresh ginger
1 tablespoon rice vinegar
1 tablespoon tahini
1 clove garlic
1/8 teaspoon salt
Hot pepper sauce to taste
1. Cook edamame according to package directions.
2. Puree the cooked edamame, water, soy sauce, ginger, vinegar, tahini, garlic, salt and hot sauce in a food processor until smooth. Chill for 1 hour before serving.
*This dip may be covered and refrigerated for up to 5 days.
*You may want to be conservative with some of the stronger ingredients like ginger, tahini, and garlic. It’s much easier to add more than the other way around!
Recipe & Picture Source: Eating Well
Do you have any hummus or dip recipes that you love? Please share!