Edamame Dip
  • 12 oz shelled, cooked, and cooled edamame
  • ½ cup chopped yellow onion
  • 2 large garlic gloves
  • Juice of one lime
  • 1 tbsp miso paste (any color)
  • 5 tbsp olive oil
  • 1 tsp red chili paste
  • 1 tsp salt
  • ½ tsp ground black pepper
  1. If you want a milder onion and garlic flavor, sauté them in a tbsp of olive oil first.
  2. Cook edamame according to package directions. Let cool.
  3. Place edamame, onion, garlic, lime juice, miso, salt, chili paste and pepper into a food processor and process for a few seconds (pulsing helps keep it from all sticking to the side of the bowl). Stop to scrape the sides of the food processor bowl occasionally.
  4. With the processor running, slowly add the olive oil.
  5. Once all the olive oil has been added, empty contents into a mixing bowl and give it a final mix by hand.
  6. Taste and adjust seasoning as desired. Refrigerate.
Nutrition Facts are an estimate based on ⅛th of this recipe, does not include chips. Can be stored in an airtight container for up to 5 days. Sodium content can be reduced by using less miso and salt.
Recipe by forkbelly.com at http://forkbelly.com/edamame-dip/