Edamame Dip
: Karen Smith
: Appetizer
: 8
- 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
- If you want a milder onion and garlic flavor, sauté them in a tbsp of olive oil first.
- Cook edamame according to package directions. Let cool.
- 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.
- With the processor running, slowly add the olive oil.
- Once all the olive oil has been added, empty contents into a mixing bowl and give it a final mix by hand.
- 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/
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